3 Simple Herb Sauces to put on Anything

Hey everyone, today I’m sharing you three simple herb sauces that can amplify any dish. The three sauces are an Italian, a French and an East Asian inspired sauce to take any dish on a world tour.

I love these sauces on grilled meats or roasted vegetables, but you are only limited by your creativity as to what you put it on!

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~ Recipes (Originally from Salt, Fat, Acid, Heat - Ingredients and amounts adapted slightly) ~

█ Italian inspired Salsa Verde █

Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP red wine vinegar
• 3 TBSP finely minced parsley
• 2 TBSP Olive oil
• Salt to taste

Method:

Finely dice the shallots. In a small bowl, combine the diced shallots and red wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.

While the shallots macerate, finely mince the parsley. In a separate small bowl, combine the olive oil, parsley, and add salt to taste.

After the 15 minutes are up, strain the shallots from the red wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the red wine vinegar to adjust the acidity as needed.

Serve immediately, or store in an airtight container in the fridge for up to 3 days.

█ French Inspired Green Sauce █

Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP white wine vinegar
• 2 TBSP finely minced parsley
• 1 TBSP finely minced basil
• 1 TBSP finely minced tarragon
• 1 TBSP finely minced chives
• 2 TBSP Olive oil
• Salt to taste

Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and white wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.

While the shallots macerate, finely mince the parsley, basil, tarragon and chives.. In a separate small bowl, combine the olive oil, herbs, and add salt to taste.

After the 15 minutes are up, strain the shallots from the white wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the white wine vinegar to adjust the acidity as needed.

Serve immediately, or store in an airtight container in the fridge for up to 3 days.

█ East Asian Inspired Green Sauce █

Ingredients:
• 2-3 TBSP finely diced Shallots (1 small/medium shallot)
• 2 finely minced, Thai Chilis (adjust for spice preferences)
• 2 TBSP Lime Juice
• 2 TBSP finely minced Cilantro
• 2 TBSP finely diced Scallions
• 4 TBSP Peanut Oil (or other neutral oil)
• Salt to taste

Method:
Finely dice the shallots and chilis. In a small bowl, combine the diced shallots, minced chilis and lime juice to macerate. Macerating will reduce the harshness and bite from the shallots and the spiciness from the chilis. Let stand for 15 minutes.

While the shallots and chilis macerate, finely mince the cilantro and dice the scallions. In a separate small bowl, combine the peanut oil, herbs, and add salt to taste.

After the 15 minutes are up, strain the shallots and chilis from the lime juice and add to the herb and oil mixture. TASTE IT! Once tasted, add in the lime juice to adjust the acidity as needed.

Serve immediately, or store in an airtight container in the fridge for up to 3 days.

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Intro music: Four Seasons Summer (Presto)

[lilisommerfeld]

I love the way you approach cooking. Clean and organized categories, in order to understand the structure of a dish, to ultimately inspire creativity. This is so much more than just a recipe. Thank you!

[EthanChlebowski]

Hi everyone! Hope you all enjoyed this video. Let me know here which sauce you want to make and what you would put it on!

[trishtyrone]

I think it would totally depend on what I'm making. For chicken or fish, definitely the French sauce, especially if you are using tomatoes in the recipe. I also would love to try the Asian sauce since I love ginger & cilantro. Thanks for sharing these sauces

[NeKa..]

You forgot the oldest of all green condiment - Green Chutney (perhaps 4000 years old). There is plenty of recipies/variations on YT but the lowdown is Coriander+Green juice in a blender (or motor-pestle or grinding stone). Now you can creative and use black himalayan salt (it has sulphuric pungency), add lemon zest, maybe a bit of coriander and cumin powder to taste or some soaked moong dal to keep the color vibrant green and add smooth consistency. It a staple in my fridge and elevates any dish including a bombay sandwich 🤤. In fact the classic duo of green chutney and tamarind chutney is the heart of all the 'Chaat' (which literally means 'finger-lickin good')

[BearCusine]

Great video! Thanks for the explanation of maceration. I love the Asian inspired sauce the most, i can already imagine how delicious it tastes! Peanut oil is a good choice, I would add a few drops of sesame oil as well, it will bring the scent to the next level :P

[AlmaCastro-txof]

I had the French with a turkey Swiss sandwich and omgggg the best sauce to make the sandwich extra fresh and savory

[michellebuhr]

Coming back to this and still loving it.

[Watowdow]

Looks good man, could definitely include Chimichurri in this too!

[ArbitraryHero]

Hey man, came from Reddit, appreciate the sauce ideas!

[anon]

damn Ethan's older vids are super underrated

[marcusduck]

For the East Asian sauce, you could heat up the peanut oil first and then pour it onto the herbs to let it sizzle and make it a lot more aromatic

[namajeff]

Can't believe I'm getting hungry because of sauce. Really wanna try the Italian one!

[karlepeterson]

He did the thing!!!! ✌️ Definitely will try these sauces

[grantbosse]

Looks fantastic. My current favorite herb sauce is chimichurri. I've also been making a lot of pesto because my basil plants are giving me a ton of fresh leaves.

[zekelucente]

I have some great skin on snapper fillets and the Italian version with capers sounds great.

[Soupcan]

Nice! Like they say "variety is the spice of life" gorgeous close up shots. Very cool

[RelaxCreatorMary]

But the Vivaldi touch though, you nailed it!

[jaredgolian]

Knowing me I would like the Asian one the best. I'd add a little splash of fish sauce and it would be perfect

[beingL]

These are going to be delicious after sitting for a day or so. Now I need ideas on what to put them on. I guess I could dress a potato or some pasta with the first. Thinking steak stir fry with the third.

[kru_tite]

Great Video and editing.this looks delicious....wow