I may not be a genius in the kitchen, but with these 3 sauces from Men’s Health I can sure seem like one in about 5 minutes to make each.
Michael White’s Salsa Verde
“This is a perfect accompaniment to any fish dish,” says White. “I serve it with striped bass at Marea, but you could serve it with shrimp, lobster salad, or even poultry.”
3/4 cup extra-virgin olive oil1/2 cup loosely packed chopped fresh flat-leaf parsley
1/2 cup loosely packed chopped fresh mint leaves
1/3 cup chopped scallions
1/4 cup capers, drained and coarsely chopped
2 oil-packed anchovy fillets, rinsed and patted dry
Sea salt and freshly ground pepperFreshly squeezed lemon juice
Blend the oil, parsley, mint, scallions, capers, and anchovies in an electric blender until smooth. Season to taste with salt, pepper, and lemon juice. Serve at once, or keep the sauce in the refrigerator for up to 2 days.
Eric Ripert’s Sauce Vierge
“I like sauce vierge because you can use it on almost any fish, and it can be flavored with almost any herb you happen to have on hand,” says Ripert. “It also keeps well in the fridge for at least 3 days, and with a little acid can be used as a great vinaigrette.”
1/2 cup extra-virgin olive oil
Zest of 1 lemon
2 Tbsp freshly squeezed lemon juice
1/2 pint cherry tomatoes, quartered
1 small shallot, minced
1/2 garlic clove, minced
3 Tbsp chopped parsleyPlace all ingredients in a bowl and stir to combine. Season to taste with salt and pepper.
Charles Phan’s Ginger-Chili Fish Sauce
“This is at every Vietnamese dinner table,” says Charles Phan, the executive chef and owner of the Slanted Door, in San Francisco. “We call it nguoc cham. Often it’s just fish sauce, ginger, sugar, vinegar, and Thai chili. This one is used for any white but not superfatty fish, like catfish.”
2 Tbsp minced, peeled ginger
1-2 Thai chilies3 Tbsp sugar
2 Tbsp white vinegar
4 Tbsp fish sauce
2 Tbsp water
1 Tbsp fresh lemon juice
2 tsp chopped scallionsIn a mortar, pound the ginger, Thai chili, and sugar into a paste.
Add the rest of the ingredients and stir.
