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The Silver Palate's Green Sauce

Name: The Silver Palate's Green Sauce
Yield: 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

by: Genius Recipes

April 15, 2014

5 3 Ratings

Photo by James Ransom

Makes 1 1/2 cups

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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

Test Kitchen-Approved

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

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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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.

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