The Great Green Sauce Formula | What’s Eating Dan?

Byamazingfoodstv


You’ve probably come across a vibrant, herbaceous green sauce at some point in your life. In this episode of “What’s Eating Dan?” we teach you the magic ratio of herbs, fats, and flavorings in order to help you make a delicious, fresh sauce that’ll impress.

Argentinian Chimichurri:
Spicy Cilantro Sauce (Zhoug):
Shakshuka (Eggs in Spicy Tomato and Roasted Red Pepper Sauce):
Provençal Vegetable Soup (Soupe au Pistou):

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0:00 – The Wonderful World of Green Sauces
0:18 – Ratios in Cooking
1:31- The Great Green Sauce Ratio
2:28 – Part 1: Herbs
3:13 – The Best Way to Wash Herbs
3:47 – Part 2: Fat
4:03 – Part 3: Flavorful Additions
5:08 – The Swap Game
6:22 – Classic Green Sauce Pairings

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39 Comments

  29. I think ignoring the acid part in the ratio and sticking to four parts herbs + one part oil is pretty silly. If you have a box, it can still be a good box, even if not everything fits in there. Zhoug and Chimichurri really don't have all that much in common. Ratios are so important to understand and such a useful way of thinking about cooking, but not without understanding the limits of each ratio.

  36. Cilantro in a chimichurri? Watch Argentina take a deep breath before blasting you into the stratosphere. If you want cilantro, put cilantro, but don’t call it chimichurri. In the context of the video, it’s a tasty green sauce inspired by chimichurri (which, to add a nitpicky point, can be done with higher acidity when an accompaniment to fattier cuts of beef – the original Argentinian sauce has a specific culinary context, although tbh it makes anything savory taste better).

  37. This is wonderful, Dan. But I make a "green sauce" with tomatillos, onion, garlic and chili pepper, all pre-roasted with spices to taste. There's no fat component. Is that a "relish" instead of a sauce? Or am I doing it wrong? (I don't think so.) If you reduce the amount of herbs in your 4:1 ratio and add some sour component, isn't that an herbal salad dressing? I've made pesto and it is that 4:1 ratio made in a fancy way, but I've never really thought of it as a sauce. I don't know that I wouldn't call these things "condiments" as a general term, and reserve "sauce" for the French mother sauces and their many derivatives.

  38. Don't bother clicking any of the recipes unless you want to pay for them.

    There is no point in a salad spinner that has no drain holes in the holder. No one wants to have to keep lifting the strainer basket and dumping water because the water collected at the bottom of the bowl.

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