Make Ahead

The Silver Palate's Green Sauce

April 15, 2014
2 Ratings
Photo by James Ransom
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
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
In This Recipe
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.

See what other Food52ers are saying.

  • Alex Peters
    Alex Peters
  • giuia.grady
    giuia.grady
  • primarycookies
    primarycookies
  • Alex Peters
    Alex Peters
  • Kristen Miglore
    Kristen Miglore
Genius Recipes

Recipe by: Genius Recipes

    10 Reviews

    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. May 28, 2015
    Great, thanks Kristen :)
     
    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 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. 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. April 24, 2016
    try freezing it in an ice cube tray and then storing in a plastic bag once it hardens.
     
    Alex P. May 27, 2014
    Any particular brand of anchovies that you would recommend? :)
     
    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 April 21, 2014
    Are the eggs optional? Will I be missing something in flavor without them?
     
    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.