For New Year’s Eve, I made several tapas to feed us through the evening and this sauce was one that accompanied some lamb Spiedini that JT barbequed on the Big Green Egg. But it would be equally as delicious with shrimp. It’s not overly minty, which I prefer, it’s just minty enough.
Herbaceous Mint Sauce
A KitchenInspirations Original Recipe
Ingredients:
Makes about 125 mL sauce
- 10 g fresh parsley
- 20 g fresh cilantro
- 5 g mint
- 10 g roasted garlic purée
- Juice of half a lime
- 45 mL white Balsamic
- 65 mL EVOO
- salt and pepper to taste
Directions:
- Combine all of the ingredients in a small food processor and process until the herbs have been chopped up but not puréed.
Notes:
- Do not refrigerate if serving the same day. If you wish to make the sauce in advance, refrigerate it covered but remove it from the fridge about 4 hours prior to serving so that the olive oil can come to room temperature otherwise, it congeals and it’s not pretty nor with the herbs have their best flavour.
Perfection! You sure do some great eating! I’m always so excited to hear about the meals you’ve planned and put on.
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This should be in everyone’s fridge! GREG
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YUM! I’ve paired an herb sauce with beef—so good!!
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Love mint! And it plays well with both cilantro and parsley. This looks like a nice sauce — can think of quite a few ways to use it. Thanks!
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Very refreshing and would be perfect for some lamb roast too!
angiesrecipes
http://angiesrecipes.blogspot.com
p.s Today twitter and fb again didn’t work. Luckily, google still worked.
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