An herb sauce is any uncooked sauce featuring fresh green herbs. Virtually every cuisine in the world has at least one, most have many. They are particularly popular in hot weather because they don’t require time in the oven or on the stovetop. They have many uses. For example:
- Basil anchoide and Caribbean cilantro salsa are traditional dips for appetizer crudites or chips.
- Moroccan chermoula, Italian salmoriglio and Argentinian chimichurri sauces can either be marinades for meat, usually beef, or be served as an accompanying condiment. Korean spicy cilantro sauce also is excellent served alongside steaks.
- Chinese ginger sauce and Indian cilantro sauce are both traditional with chicken.
- Arugula sauce, podina chatni, sauce verte and Spanish parsley sauce can accompany fish, shrimp or other shellfish.
- English mint sauce and Italian salsa verde are frequently served with lamb.
- Basil pesto is a classic with pasta.
- Thai chile herb dip goes well with baked or grilled pork ribs.
- German grune sosse is excellent with grilled sausages.
- Zhoug, a sauce common in Syria and Israel, accompanies falafel and kebabs, among other dishes, or serves as a dip for bread.
