Tangy Green Everything Sauce

Recipe by: Leslie Brenner

I could eat this bright green, splendidly herbal, easy-to-toss-together, herb-packed, vinegar-zingy sauce any day of the week. It brings so many things to life — from roasted, grilled or seared fish, poultry or meats to steamed, roasted or boiled vegetables. It’s vivacious enough to turn a supermarket roasted chicken into a delightful event, rescue an overcooked steak, drizzle on sliced raw tomatoes or slather onto a sandwich.

Inspired by Argentinian chimichurri, Sicilian salmoriglio and Italian salsa verde, it is not exactly like any one of them. Think of it as an extra tangy, extra shalloty vinaigrette, extra-thick with fresh, soft herbs, but one that you don’t use on salads.

Feel free to play with it — changing up the herbs (tarragon, chives, chervil, cilantro, oregano and basil would all be wonderful), swapping white wine vinegar or sherry vinegar for the red wine vinegar, sneaking in a squeez…