The Silver Palate's Green Sauce

By • April 15, 2014 • 6 Comments

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Author Notes: A sauce in spring green that goes with everything from asparagus to salmon to Easter hams and lambs (and the perfect place to put those leftover hard-boiled eggs). Adapted slightly from The Silver Palate Good Times Cookbook (Workman, 1985).Genius Recipes

Makes 1 1/2 cups

  • 2 cups fresh parsley leaves
  • 3 scallions (green onions, white and green parts), sliced
  • 1/2 cup fresh dill sprigs
  • 3 anchovy fillets, drained
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon capers, drained
  • 6 tablespoons fresh lemon juice
  • 3/4 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 hard-cooked eggs, finely chopped
  1. Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs.
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Comments (6) Questions (1)

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2 months ago primarycookies

How long would this sauce last stored in the fridge? I would love to have on hand for the week, but don't want it to go bad! :)

Miglore

2 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

It will probably start to lose its brightness (color and flavor) after a few days, but I've never tasted it past day 3 because we always eat it so quickly!

Whales_underwater

5 months ago Alex Peters

Any particular brand of anchovies that you would recommend? :)

Miglore

2 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Sorry I missed this question, Alex -- I just use basic tinned anchovies in olive oil for this (Roland is the brand we often get in the kitchen at Food52, I believe) and it they work just fine, but I'm sure salt-packed anchovies would excellent too.

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6 months ago Athena

Are the eggs optional? Will I be missing something in flavor without them?

Miglore

6 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

They can certainly be optional -- they add something delicious and unexpected to the sauce, but it would still be good without.