New This Month

Green-Herb Sauce

The combined flavors of lemon, vinegar, and anchovies give depth to the herbs.

  • Servings: 6

Source: Martha Stewart Living, June 1998


  • 3 shallots, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 anchovy fillets, roughly chopped (optional)
  • 3 tablespoons walnut oil
  • 1 tablespoon freshly squeezed lemon juice
  • Grated zest of 1 lemon
  • 2 teaspoons tarragon vinegar
  • 2 cups mixed fresh herbs, such as mint, tarragon, flat-leaf parsley, and basil leaves, packed
  • 1/4 cup snipped chives


  1. Place the shallots in a mortar. Add the salt, and, using the pestle, pound until a paste forms. (If a mortar is unavailable, place the shallots on a cutting board, and sprinkle the salt over the top. Using the side of a chef's knife, crush the shallots against the board. Continue crushing until a paste forms.) Add the pepper and the anchovies, if using. Work mixture, with either pestle or knife, until a paste forms again. Transfer the mixture to a medium bowl.

  2. Using a small whisk or a fork, mix the oil, the lemon juice, the lemon zest, and the vinegar into the shallot paste.

  3. Using a large chef's knife, chop the herbs until medium-fine. Add herbs to the bowl with the shallot paste. Add the chives. Using a rubber spatula, gently combine ingredients. Serve sauce the same day.


The walnut oil can be replaced with canola oil. Also, the tarragon vinegar can be replaced with white-wine vinegar.

Reviews Add a comment