Make Ahead

The Silver Palate's Green Sauce

by:
April 15, 2014
5
3 Ratings
The Silver Palate's Green Sauce
Photo by James Ransom
  • Makes 1 1/2 cups
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

What You'll Need
Ingredients
  • 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
Directions
  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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  • Alex Peters
    Alex Peters
  • giuia.grady
    giuia.grady
  • primarycookies
    primarycookies
  • Alex Peters
    Alex Peters
  • Kristen Miglore
    Kristen Miglore
Genius Recipes

Recipe by: Genius Recipes

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10 Reviews

Rony J.
Rony J. May 4, 2016
It will probably start to lose its brightness after a few days try freezing it in an ice cube tray but don't want it to go bad!
 
Alex P.
Alex P. May 28, 2015
Great, thanks Kristen :)
 
giuia.grady
giuia.grady May 28, 2015
Wow this is delicious! It's bright and vibrant and utterly addicting. I haven't even poured it over anything and I'm already sneaking spoonfuls.
 
primarycookies
primarycookies August 8, 2014
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! :)
 
Kristen M.
Kristen M. August 9, 2014
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!
 
Deborah L.
Deborah L. April 24, 2016
try freezing it in an ice cube tray and then storing in a plastic bag once it hardens.
 
Alex P.
Alex P. May 27, 2014
Any particular brand of anchovies that you would recommend? :)
 
Kristen M.
Kristen M. August 9, 2014
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.
 
Athena
Athena April 21, 2014
Are the eggs optional? Will I be missing something in flavor without them?
 
Kristen M.
Kristen M. April 25, 2014
They can certainly be optional -- they add something delicious and unexpected to the sauce, but it would still be good without.