Herb Finishing Sauce
In my cookbook, I feature a number of finishing sauces, like this Herb Finishing Sauce. Pour the finishing sauces over meats and vegetables while they are still hot. The result is an additional layer of flavor. The sauces and butters in my cookbook can also be used as dipping sauces for breads.
Herb Finishing Sauce
Serves 8
1/2 cup excellent olive oil
1/4 cup either red wine or sherry vinegar, fresh lemon or lime juice
2 tablespoons fresh parsley, mint, cilantro, basil, or combination, minced
1 clove garlic, minced
1 tablespoon finishing or sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon honey
Directions
Mince fresh herbs. Then combine all ingredients in a small bowl or jar. Use immediately or refrigerate in a sealed container for up to two weeks. Dab on meat, poultry, fish or vegetables while hot.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
