Herb Sauce
Kerri Conan
PUBLISHED August 29, 2022
This simple and flexible purée is for whenever you want the full-on taste of concentrated fresh herbs. Gardeners: go ahead and pluck leaves and tender stems from a variety of plants; combinations can be delicious, provided you're mindful that those with woody stems—rosemary, oregano, lavender, thyme, and mint—are more intense than grassy herbs like parsley, dill, cilantro, and chives. If you're buying herbs, usually one big bunch is plenty for this recipe.
Use herb sauce within a few days; there’s no point in freezing it. Though you certainly can. (And if you mold it into ice cubes and seal them in an airtight container, a cube or two will provide a welcome burst of flavor throughout the winter braising season.)
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