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
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2:48 "Hardy” is correct
adjective
(of a plant) able to survive outside during winter.
You forgot the green goddess Dan , please eat your greens Dan it will help you from getting upset 😂😢😅
"4 cups of cilantro" is a completely meaningless measurement.
Fantastic video! I'm most familiar with chimichurri, which I adore, but I've never made any of these myself. It feels a lot less intimidating after such an excellent explanation video like yours!
Our garden is popping with mint and parsley right now here in NOR CAL so it`s mint chimichurri for us,pesto in about a month.The ratio for these is super helpful.
What the hell is a cup of herbs? Please use weights.
Excellent, except zhoug is mispronounced beyond recognition. It’s s’hoog
Yo, Adrian.
Dan needs his own WGBH 89.7 FM 1hr long podcast!!
Can you tell us the names of the sauces in the Swap Game so I can look them up, please? 😍
ratios are insanely useful for home cooks.
❤
Today I learned from this video that “hearty” is spelled “hardy” 😅
Are the measurements for loosely packed uncut herbs?
Thanks! Good info! Can you please tell me what type of towel material that is at 3:45?
Came here for salsa… disappointed.
Enjoyed your performance on the mayophone at 4:02. 😃
FYI at 2:48 “Hearty” is misspelled
I need Dan to teach me how to do everything 😫
I love your videos, Dan. 👍
That was a totally fascinating episode – thanks as always Dan!
DOES IT HAVE VERVE?!
🎉
It's agreat recipe🎉
Does pesto fit here?
I would love a whole episode dedicated to ratios in cooking. Really
i think dan is the new alton brown
This could easily be behind a paywall, so thank you.
Thank you. Growing lots of herbs and needed this 🙂
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.
Just… wow! Thank you!
Good content.
Green needs some noise.
Pretty on point.
Ironically, lots are lost here on the green horn.
Pass the chimichurri!
I only knew about pesto. Am intrigued😅
Steak + chimichurri is the height of food. From rich to poor, complex to simple, it is a pairing with few potential rivals.
Awesome video – thank you so much for the math!
Great info!
I wish you would provide a chart cheat sheet with each of these sauces ..
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).
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.
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.
Thank you for these easy to use formulas! You’re the Best!