The Silver Palate's Green Sauce

By Genius Recipes
April 15, 2014
10 Comments


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

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.

More Great Recipes:
Condiment/Spread|Sauce|Herb|Egg|Vegetable|Make Ahead|Serves a Crowd|Spring|Summer|Easter|Fourth of July|Memorial Day

Reviews (10) Questions (1)

10 Comments

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.