I had to call this the sauce verte as it’s one of my most favorite recipes that I’ve conjured up like a mad scientist in my small kitchen. It’s a green sauce that adds a flavorful punch on top of a steak or any kind of meat or poultry. It’s a burst of freshness and I encourage you to try it!
- 1 tablespoon chopped fresh parlsey
- 1 tablespoon chopped scallions
- 2 teaspoons capers
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dijon
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Begin by mincing all the greens and garlic: the parsley, scallions, basil, capers and garlic.
Ideally, you would need a food processor to make all these ingredients equal in size. I unfortunately have limited supplies so here’s what I use instead to further mince these ingredients:
Once everything has been minced (it’s okay if there are some big pieces left–I think it makes it more rustic), add the lemon juice, dijon and olive oil. Season with salt and pepper. This sauce can be made in advance and refrigerated. It will thicken slightly because there’s olive oil in it so I remove it from the refrigerator ahead of time so it can be served at room temperature. If it’s too thick, I’ll add another teaspoon of lemon juice and whisk it in to incorporate. Enjoy! #FieldhouseKitchen
Fieldhouse Fun Fact: This recipe was inspired by a sauce verte I had on a steak at a New York restaurant. After multiple attempts to recreate it, I actually prefer this slightly altered version to the real thing!