Green sauce for roast meat with fresh spices
If you love homemade sauces, try the mouthwatering hunter's sauce for meat and the fresh classic Frankfurt green sauce for more delicious ideas.
Ingredients · Servings 6
- parsley - 1 large bunch
- dill - 1/2 bunch
- garlic - 4 cloves
- olive oil - 120 ml
- lemon juice - 2 tbsp.
- apple cider vinegar - 1 tbsp.
- salt - 1/2 tsp.
- black pepper - 1/4 tsp.
- cold water - 1 - 2 tbsp.
Method · 10 min
- Fresh herbs are washed very well under running water, then carefully dried with kitchen paper. This is important because excess water dilutes the sauce and the flavor becomes paler. The thicker parsley stalks are removed, but the more fragile ones can be left because they carry a fresh aroma.
- Finely chop the parsley and dill. Peel the garlic and crush or chop it to mix more evenly with the green spices. If you are looking for a smoother green sauce for roast meat, everything can be put in a small kitchen chopper. If you prefer a more homemade texture, chop the ingredients with a knife and mix in a bowl.
- Add the garlic, lemon juice, apple cider vinegar, salt and black pepper to the chopped spices. Pour in the olive oil in a thin stream, stirring until the sauce becomes juicy, shiny and aromatic. If it seems too thick, add 1-2 tbsp. cold water, but gradually, so as not to lose its density.
- Let the finished green sauce sit for at least 10 minutes before serving. This allows the garlic, lemon, and fresh herbs to meld and the flavor to become more complete. Taste before serving and add a pinch of salt or a few drops of lemon juice if needed.
- The sauce is especially suitable for roast pork, lamb, veal, chicken and meatballs. It can be served in a small bowl separately or poured over warm meat just before serving. It can be stored in a tightly closed jar in the refrigerator for up to 3 days, and a thin layer of olive oil can be poured on top to preserve its fresh color.
