Green-Herb Sauce for Fish or Chicken

This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, February 1999


  • 1 cup fresh basil leaves
  • 1/2 cup fresh flat-leaf parsley, leaves
  • 2 tablespoons Orange-Juice Reduction
  • Salt and freshly ground pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons canola oil


  1. Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.


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