What is the name of the green sauce? Green sauce with dill

If the dill branches are coarse, they should be cut off. Tender sprigs of dill should not be thrown away, as they contain a large amount of useful substances.

Want to spice up the sauce? Add ½ tsp. mustard.

Dill contains the strongest antioxidant bioflavonoid quercentin. It is used for strong gas formation in the intestines in violation of digestion. And also dill relieves a strong cough.

In Russia, according to GOST R 52092-2003, sour cream containing vegetable fats cannot be called "Sour Cream". Therefore, such a product is sold with similar names - "Smetanka", "Smetanovna", "Smetanochka" and the like.

Do you live in Moscow, St. Petersburg or Nizhny Novgorod? Great, you can contact the Zakazaka food delivery service and order home delivery of food from a restaurant (sushi, pizza, etc.), thereby saving your time and even money.

There are many varieties of green sauces. The most popular green sauces are pesto and guacamole. Pesto is a great accompaniment to your favorite Italian appetizer, carpaccio. The most delicious carpaccio with tomatoes and mozzarella, sprinkled with pesto sauce. Pesto sauce is a mixture of fresh basil, parsley, pine nuts, garlic, olive oil, parmesan cheese. Guacamole refers to Mexican cuisine and is a mixture of avocado, tomato, pepper, cilantro, garlic. There are also sandwich sauces. They replace butter, are more useful and low-calorie. So you can add yogurt to green sauce, removing mayonnaise from the composition.

To make the sauce even more interesting, add finely chopped fresh or pickled cucumber to it. Dill will make green sauce not only fragrant, but also very healthy. Dill contains essential oils that help with digestion and relieve severe coughs. In the recipe, you can use not only yogurt instead of mayonnaise, but also get by with sour cream alone, or mix yogurt with mayonnaise. Get a spicy and delicate taste.

You can cook tender chicken breasts with this sauce. Here a small recipe for those who are on a diet. Rinse the chicken breasts, sprinkle them with salt and pepper, place on a baking sheet greased with vegetable or olive oil, pour the sauce over the breasts, sprinkle with cheese and bake in the oven until cooked through, about 30 minutes. Serve with chicken with green sauce or. To make a beautiful rich green sauce, beat it in a blender for 2 minutes.

Green sauce goes well with sandwiches. If you are cooking or chicken, this sauce will make the meat taste tender and flavorful. For a richer green color, puree the sauce in a blender.

green dill sauce recipe

Required for cooking (based on 5 servings):

• 1 st. l. mayonnaise;
• 5-6 sprigs of dill;
• 2 tbsp. l. sour cream (fat content 20%).

Cooking:

1. Rinse and dry dill.
2. Finely chop the greens.
3. Mix sour cream with mayonnaise, mix well.
4. Add finely chopped dill to the sauce, mix.
5. Let the sauce brew for 10-15 minutes.

The sauce is ready.

Total cooking time: 25 minutes

Almost any dish can be eaten with sauce. He is able to give the dish a certain piquancy, a new taste and a delicious aroma. Popular green sauce prepared from different greens and herbs. In cooking, there are many recipes for making sauce, with the addition of different ingredients, each one is able to give the dish a new shade of taste and aroma.

We offer to prepare a green sauce in a blender with a bright smell, fresh taste. It is ideal for pasta, boiled or fried potatoes. Also, the sauce can be spread on toast, added to soups, meat, fish, baked vegetables and other dishes. Greens sauce can be stored in the refrigerator for two weeks, but it is usually eaten much faster.

green sauce recipe

With its fame, the green sauce should be grateful to the Mediterranean cuisine. It was here that a great recipe for a sauce made from herbs was developed. The seasoning is known all over the world, it is prepared in restaurants, but you can also create it at home. The recipe is simple and affordable.

• - 60 grams;
• - 50 grams;
• - 40 grams;
• - 60 grams;
• - 100 grams;
• - 4 cloves;
• soy sauce - 5 tablespoons;
• vegetable oil - 300 ml;
• salt - added to taste.

All greens must be washed under running water, and then dried using a towel. Grind the greens, put green onions, dill, parsley, as well as basil and cilantro in a blender. Grind everything, and then add soy sauce, oil and salt to the mass. Stir the mixture again until smooth. The sauce is ready. Be sure to put it in the refrigerator, putting it in a glass jar. Close the lid tightly so that the sauce retains the flavor.

A sauce made from greens can be taken with you to nature, to a picnic, dressing a vegetable salad. Also, the dish is perfect for potatoes baked on a fire. The sauce can be simply spread on bread, it is tasty, fragrant and healthy.

We suggest adding mint or thyme to the green sauce. The dish is very tasty if there is mozzarella or brynza cheese among the ingredients, and sometimes a tomato is also added.

Eat sauce with bread, sandwiches or toast. The dish is stored for a long time in a cool place. Let's reveal the secret: the sauce, transferred to a jar, is poured on top with olive or vegetable oil, close tightly.

Cooking is a real art. Here you can experiment with herbs and other ingredients, giving the dish new flavors and aromas. Creativity in the preparation of the sauce is an important component, giving it a special delicious taste.

Basil sauce for the winter

three to four strong ripe tomatoes (can be replaced with half a glass of dried fruit);

three glasses of fresh basil;

four garlic cloves;

half a glass of grated hard parmesan cheese;

a quarter of a teaspoon of ground black pepper;

half a glass of pine nuts;

half a glass of olive oil.

First of all, let's take care of the basil, wash it, then dry it and divide it into separate leaves.
Let's clean the garlic. Put the tomatoes, basil leaves, grated Parmesan and peeled garlic cloves into the blender bowl. Grind our ingredients for a few minutes. Next, add pine nuts and a quarter of a glass of olive oil to the mixture, now grind it all in a blender for one minute. Sprinkle the sauce with black pepper, season with the remaining olive oil and mix well. Pour the sauce with basil into pre-prepared sterile jars, cork and store in the refrigerator.

Basil sauce is ideal to serve with salad, pasta, cheese, risotto. It can also be used as a fragrant addition to mashed soups and roasted vegetables.

dill sauce

dill - 1 bunch (large)
garlic - 1 head
lemon zest - half a teaspoon
lemon juice - from 1 lemon
olive oil - 100 grams
salt
Cooking:
Cut the dill and mix with the rest of the products. In a blender, turn it all into a porridge-like mixture. We put it in a bank. All)))
Keep refrigerated.

Such dill sauce is simply indispensable for soups, as well as fish dishes and salads.

Sauce Chimichurri

Parsley 1 beam

Olive oil 250 ml

Garlic 5 tooth

cilantro 1 beam

Rosemary 3 wet

oregano 3 wet

Ground red pepper 0,5 tsp

lemon zest 1 tsp

Salt 1,5 tsp

Vinegar 3 st.l

Sugar to taste

Separate the parsley leaves from the stems.

Chop all greens and garlic very finely. You can scroll for a couple of seconds in a blender.

Mix the resulting mass with the rest of the ingredients and stir with olive oil. The sauce will be ready to use by standing at room temperature for a couple of hours.

Sauce of garlic arrows.

Ingredients:
1 kg garlic arrows,
300 gr. gooseberry,
1 bunch green cilantro
1 bunch of green dill,
5 st. tablespoons of vegetable oil
1.5 st. spoons of salt
2 tbsp. spoons of soy sauce.

Rinse the greens and finely chop. Sort the gooseberries, remove the tails,
rinse thoroughly with garlic arrows, scroll in a blender.
Add herbs, salt, vegetable oil, soy sauce to the berry-garlic mixture and mix well.
Arrange in clean, dry jars and store the seasoning in the refrigerator.
For mayonnaise lovers:
add mayonnaise to sauce 1:3 before serving and you will be happy)))
The sauce turns out so tasty that it is suitable not only for meat, but also for salads, snacks ...

Adjika green

fresh cilantro 2 small bunches
Fresh parsley 1 bunch
Dill fresh 1 bunch
Green chilli pepper 5-10 pieces
Mint fresh 100 gr.
Walnuts (shelled) 2-3 cups
Tarragon (tarragon) fresh 250 gr.
Basil green 250-500 gr.
Garlic 2-3 heads
Salt to taste

Step 1: Take a hot green pepper. Green hot peppers are less hot than red peppers. The smaller the pod and the thinner it is, the hotter the pepper tastes. This should be taken into account when preparing adjika. We take hot green capsicum and thoroughly wash it under cold running water. Next, with the help of a knife, we remove the stalk from the pepper and clean it from the seeds, cutting the pepper with a knife into two parts. After that, once again thoroughly rinse it under water. Set the peeled peppers aside.
Step 2: take the garlic.
Take the garlic and divide it into cloves. Next, peel the cloves with a knife from the peel and rinse them thoroughly under cold running water. Set the garlic aside.
Step 3: prepare the greens.
When choosing fresh herbs, the most important criterion is freshness. Also, pay attention to her appearance. The leaves should be elastic, not yellowing at the edges. So, we take fresh greens of cilantro, parsley, dill, mint, tarragon (tarragon), basil and rinse thoroughly under running cold running water. Then, shake slightly from the water and coarsely chop the greens with a knife on a cutting board.
Step 4: Grind the ingredients.
We spread coarsely chopped fresh herbs, seeded green hot capsicum and washed peeled walnuts into a blender. Grind to a homogeneous slurry. Next, put the chopped ingredients in a bowl and add salt. Mix well with a tablespoon. Fragrant adjika green is ready!

Celery - 5 bunches (600 g)
Cilantro - 5 bunches (400 g)
Parsley - 4 bunches (200 g)
Hot pepper, green - 12 pieces (400 g)
Garlic - 4 heads (200 g)
Salt - 80-90 g
Ground black pepper - quite a bit, lightly sprinkle the surface of the mass
Also welcome missing in my recipe
mint - 1 medium bunch
Walnuts (ground) - 0.5 thin glass
Note: Bundles, pieces and heads are medium in size

Sort and clean greens.

Rinse thoroughly, after soaking briefly in cold water (10-15 minutes).

Spread out on a dry cotton cloth to get rid of excess moisture.

Meanwhile, peel the garlic.

Remove stem and seeds from peppers.

IMPORTANT! For those who do not have experience cleaning hot peppers, you need to protect your hands with gloves or fingertips! If you have purchased the "correct" pepper, when your fingers come into contact with its pulp, they will get a dry burn and, after a while, they will burn unbearably painfully and for a long time!

Grind all prepared components using any unit that is familiar and accessible to you (blender, electric meat grinder ...).

Salt and pepper the ground mass, carefully move it, arrange it in jars of a convenient capacity and put it in the refrigerator for untimely storage.

Green adjika can be used as an independent seasoning for ready-made meat dishes, as well as added to stews, soups and sauces.

Green sauce is great with potatoes and meat.

To prepare the green sauce, we need:

Large bunch of herbs to choose from (parsley, dill, spinach, chives, basil, oregano, etc.)
- 250 grams of sour cream
- three hard-boiled eggs
- six tablespoons of sunflower oil
- three tablespoons of white wine vinegar
- one tablespoon of mustard
- sugar, pepper, salt.

First, knead the egg yolks with a fork and mix them with vegetable oil.
Add vinegar, mustard, pepper, sugar, salt and mix until smooth.
Grind the greens by hand or pass through a meat grinder.
Pour sour cream into a bowl and mix with herbs.
Add the yolk mass and finely chopped egg white there.
Mix well and let stand at room temperature for one hour.

green sauce

Ingredients for Green Sauce
spinach, tarragon, chervil, chives, watercress - 50 grams
mayonnaise - 250 ml

How to make green sauce

Pinch off, blanch and cool the green leaves.
Dry with a cloth.
Pass through a very fine sieve.
Mixed with mayonnaise.

Note The sauce can be served with cold salmon or smoked trout.

green sauce in a blender
This sauce is suitable for any meat dishes, and fish too. If you spread it on toast, you get an original snack. You can even grease them with potato pancakes, barbecue, steamed fish, sausages, fish in batter, and whatever. The main advantage in the sauce is the abundance of greens, we will thicken it with homemade cheese, cottage cheese, or processed cheese, if there is no other. For flavor, add lemon juice, olive oil. The sauce keeps well in a sealed container. Does not contain mayonnaise, which is very important. You can prepare a dietary and healthy sauce in 10 minutes at home. We will grind all the ingredients with a blender.

To prepare a universal sauce with herbs and homemade cheese, we need 10 minutes, the number of servings is 6.
Ingredients:
Homemade cheese (cottage cheese) - 100 grams
Lemon juice - 1 tablespoon
Garlic - 1 clove
Fresh cilantro, spinach, onion, parsley, salt, paprika, freshly ground black pepper - to taste
Olive oil - 100 milliliters
Dijon mustard grains - 1/2 tablespoon.
How to do with herb sauce in a blender with olive oil :
Homemade cheese can be whatever you have - cottage cheese or cheese. To make the sauce soft, you can add melted cheese together with homemade cheese, but with cottage cheese the sauce turns out to be both tender and soft, it is perfectly spread on any dish. Wash all fresh herbs and dry on a paper towel. We lay out all the sauce ingredients on the table so that the sauce is ready in a matter of minutes. This is especially important if the barbecue is almost ready, but you forgot the ketchup, replace it with a healthy and tasty sauce with herbs, because it is much cheaper and more reliable.

We spread the sauce of greens with olive oil in a special gravy bowl or just in a bowl. Even spreading this sauce on bread will be delicious, you can serve it as an appetizer. This sauce is especially delicious with chicken skewers. Fresh herbs and cheese always go well together.

Under the general title green sauce» hides several sauces at once, popular in different countries. They consist of different ingredients, but they have one thing in common: all varieties of green sauce include many herbs. How to cook green sauce according to different recipes, the Country of Soviets will tell.

Initially, there was still only one green sauce; most likely, the Middle East was its homeland. From there it spread around the world, and now the green sauce is prepared in Italy, France, Germany, Argentina and Mexico, and every country has its own recipe.

Italian green sauce

In Italy, green sauce is called salsa verde. This cold sauce is served with meat, poultry, fish and vegetables as a condiment or dipping sauce (dip). To prepare it, we will take:

• 150 ml olive oil
• 8 anchovies
• 1 bunch of parsley
• 1 young onion
• 1 pickled cucumber
• 1 garlic clove
• juice of one lemon
• ground pepper, salt

The original recipe includes capers instead of pickled cucumbers, so if you can get them, it's best to stick to the classic recipe. Finely chop all the ingredients, pour freshly squeezed lemon juice, mix. Pour in olive oil, salt and pepper to taste, let it brew for 20 minutes. Instead of chopping ingredients by hand, you can grind them in a food processor.

french green sauce

Original French Green Sauce - sauce verte- was similar to Italian. As in some areas of Italy, bread soaked in vinegar was added to make it thicker. Now this sauce in France is mayonnaise with herbs (mainly tarragon). To prepare it, we need the following ingredients(all greens are meant finely chopped):

• 1 st. spinach or sorrel
• 1 st. mayonnaise
• 2 tbsp. l. tarragon greens
• 2 tbsp. l. parsley
• 2 tbsp. l. dill or chervil greens
• 2 tbsp. l. water
• 2 tbsp. l. sour cream

As a basis for the sauce, it is better to take not store-bought mayonnaise, but home-made mayonnaise, and not with vinegar, but with lemon juice. Boil all greens for five minutes in water over high heat. Drain the water, rub the greens through a sieve. After cooling, mix with sour cream and mayonnaise. From this amount of ingredients, you should get 1.25 tbsp. sauce.

german green sauce

In Germany, Hessian green sauce - Grüne Soße- prepared differently depending on the area and time of year. The most famous recipe comes from Frankfurt am Main. The composition of the sauce includes boiled eggs, vinegar, oil, salt and fresh seasonal herbs (in the classic version - 7 different herbs). It is usually served with boiled potatoes, sometimes with fried meat, fish dishes. To prepare one of the options for Frankfurt green sauce, we will take:

• greens (sorrel, chervil, green onion, parsley, watercress, burnet, borage)
• 6 art. l. vegetable oil
• 3 art. l. wine vinegar
• 3 art. l. cream or sour cream
• 2 eggs
• 1 small onion
• 1 tsp mustard
• sugar, pepper, salt - to taste

The classic German green sauce includes the 7 herbs listed above, but if you can’t get them, you can replace them with other herbs to taste (say, dill is suitable instead of chervil). Finely chop the greens with a knife, select too coarse pieces of the stem from the chopped greens. You can’t grind greens in a puree in a blender!

Hard boil eggs, peel. Onion cut into cubes. We wipe the yolks through a sieve, mix with vegetable oil, mustard, vinegar and onions, add salt, pepper and a little sugar, mix. Add finely chopped protein, chopped greens, cream or sour cream, mix again.

Bon appetit!

Hello my dear readers! Hooray! Spring! How I love her! With the onset of warm spring days, many of us feel some kind of malaise. The Czechs say "spring fatigue" - the body lacks vitamins. Therefore, the menu should include as many fresh herbs as possible. But we will not eat dill, parsley and other herbs in bunches, will we? But the sauce of greens with garlic can literally be eaten with spoons. You can’t eat a bunch of greens, but the same bunch in the form of a sauce - be so kind! Spread on homemade bread or ciabatta and you can eat a whole jar!

herb and garlic sauce recipe

• 1 bunch of any greens (dill, parsley, cilantro, wild garlic, basil, mint, sage).
• 1 head of garlic.
• 50 ml olive oil (or any good quality vegetable oil)
• Lemon juice.
• Salt.

Cooking technology

1. Wash greens, dry on a clean towel.
2. Peel the garlic.
3. We cut the greens, as for adding to the soup, it can be a little larger.
4. We cut the garlic into small pieces.
5. We put the chopped herbs and garlic in a blender bowl, add olive oil, a little lemon juice and salt.
6. Beat with a blender, but not "to the nines" - without fanaticism. The consistency should remain rough, not smooth.
7. We try the sauce - add what is missing, achieving a harmonious taste.

My remarks

Making sauces is akin to art - experiment, create, try different combinations of tastes and textures. Let the spirit of creativity in the kitchen bring you joy!