Popular on Food52
30 Comments
CarlaCooks
November 21, 2013
Salsa fresca! I used to hate cilantro (and raw tomatoes, and raw onions), but I always loved salsa fresca. At some point, my taste buds decided that cilantro wasn't the spawn of Satan and now I use it as much as possible.
beetsandbluecheese.com
November 20, 2013
I love freshly made Chimichurri. It can take a delicious steak and make it an outstanding one...
ais2j
November 20, 2013
I lean towards a lemon, garlic, and dill vinaigrette, but I'm always down for chimichurri!
Tanya3
November 20, 2013
Chermoula---a spicy cilantro and parsley sauce! I first used Martha Rose Shulman's recipe from Mediterranean Harvest.
ChefJune
November 20, 2013
The herby sauce I always have on hand is pistou, that lovely Provencal version of Pesto without the pine nuts. I also keep a similar one made with parsley as ice cubes in baggies in the freezer.
Hannah R.
November 20, 2013
Thai fish sauce vinaigrette for over grilled vegetables- with plenty of lime juice, garlic, basil and mint!
SallyM
November 20, 2013
My favorite herby sauce is herbs d'provence with olive oil and garlic added. Put on potatoes, brocoli, carrots, everything!
amysarah
November 20, 2013
I pretty much always have a big bowl of Salsa Verde on hand in summer - great on grilled lamb, chicken, vegetables, bluefish, salmon...my favorite version is from River Cafe Cookbook (Ruth Rogers and Rose Gray), but I tweak according to what herbs look good, so it's sometimes heavier on the basil, mint or parsley. I love the stuff, never gets tired.
AntoniaJames
November 20, 2013
Cilantro, lime, tamarind, garlic, shallots (http://food52.com/recipes/6435-tamarind-lime-and-cilantro-sauce) I can't eat raw garlic or any allium raw, for that matter, without digestive complaints so I lightly sweat them before adding the other ingredients, unless this sauce ends up on the grill. I affectionately refer to this as my "Tape Measure" sauce. Baseball fans often refer to memorably long home runs as "tape measure" homers. This sauce similarly impresses. ;o)
rachellynnec
November 20, 2013
The herby sauce I always keep in the fridge consists of parsley, a bit of tarragon or rosemary if I have it on hand, garlic, capers, shallot, red wine vinegar, lemon, and olive oil. Lovely on everything, especially eggs and toast.
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