3 delicious herb sauce recipes

Some dishes just need an added touch to make them extraordinary. Add international flavour with these recipes for sauces with herbs and spices.

Ingredients:

• 15 g (0.5 oz) of each of the following fresh herbs: borage, salad burnet, sorrel and parsley
• 20 g (3/4 oz) of each of the following fresh herbs: chives and watercress
• 10 g (1/4 oz) of each of the following fresh herbs: tarragon and chervil
• 125 g (½ cup) mayonnaise
• 5 g (1 tsp.) mild mustard
• 2 hard-boiled eggs, chopped
• 1 small pickle, chopped
• 1 small onion or 1 small shallot, chopped
• 1 clove garlic, minced
• Salt and pepper
• Juice and zest of 1 lemon
• 30 ml (2 tbsp.) sour cream or yogurt (optional)
• 1 egg yolk

Instructions: 

1. Finely chop all herbs.
2. Add all the ingredients in the order listed, season to taste and stir in the egg yolks last while whisking.

Note: You can vary the herbs, but you should still use seven or eight different ones. This sauce accompanies fried fish, poached or served cold with boiled eggs and cold meat; it is also a great base in sandwiches.

Ingredients:

• 60 ml (4 tbsp.) of the following herbs, chopped. Choose among: chives, coriander, dill, lemon, parsley, chervil.
• 1 clove garlic, crushed
• 30 ml (2 tbsp.) lemon juice
• 250 g (1 cup) plain yogurt
• Salt and freshly ground black pepper
• 1 pinch of paprika

Instructions:

1. Mix the herbs, garlic, lemon juice and yogurt.
2. Season to taste with salt, pepper and paprika.

Note: Lighter than sauces with egg or cream, this recipe can vary depending on the herbs you have available, but it takes at least three. It is served with salads, curries or side dishes.

Ingredients:

• 60 ml (¼ cup) white wine vinegar
• 6 black peppercorns
• 1 fresh bay leaf
• 1 spring onion, chopped large
• 15 g (1 tbsp.) fresh tarragon and chervil, chopped
• 2 egg yolks
• 1 pinch of salt
• 1 pinch of pepper
• 110 g (4 oz) unsalted butter, softened
• 5 g (1 tsp.) of each of the following chopped herbs: tarragon and chervil

Instructions:

1. Mix vinegar in a saucepan, peppercorns, bay leaf, onion, tarragon and chervil.
2. Bring to boil and reduce uncovered until there are only 15ml (1 teaspoon) of liquid. Set aside.
3. Put the egg yolks in a heatproof container; add salt, pepper and 20 grams (3/4 ounce) of softened butter. Filter vinegar in a China cap strainer placed above the same container.
4. Place the container over a simmering pot of water; it must not be in contact with water. Stir continuously until butter is completely melted.
5. Repeat with the remaining butter, adding it in small quantities; stir after each addition until the butter melts.
6. Away from heat, stir in the remaining herbs and serve.

Note: Tarragon is essential in this classic French recipe, cousin to the famous hollandaise sauce that itself uses less lemon. This sauce has great potential and can accompany meat, chicken or fish.

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