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
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.