3 Simple Herb Sauces to put on Anything

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Hey everyone, today I’m sharing you three simple herb sauces that can amplify any dish. The three sauces are an Italian, a French and an East Asian inspired sauce to take any dish on a world tour.
I love these sauces on grilled meats or roasted vegetables, but you are only limited by your creativity as to what you put it on!
Instagram: @echleb / echleb
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~ Recipes (Originally from Salt, Fat, Acid, Heat - Ingredients and amounts adapted slightly) ~
█ Italian inspired Salsa Verde █
Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP red wine vinegar
• 3 TBSP finely minced parsley
• 2 TBSP Olive oil
• Salt to taste
Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and red wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.
While the shallots macerate, finely mince the parsley. In a separate small bowl, combine the olive oil, parsley, and add salt to taste.
After the 15 minutes are up, strain the shallots from the red wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the red wine vinegar to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
█ French Inspired Green Sauce █
Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP white wine vinegar
• 2 TBSP finely minced parsley
• 1 TBSP finely minced basil
• 1 TBSP finely minced tarragon
• 1 TBSP finely minced chives
• 2 TBSP Olive oil
• Salt to taste
Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and white wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.
While the shallots macerate, finely mince the parsley, basil, tarragon and chives.. In a separate small bowl, combine the olive oil, herbs, and add salt to taste.
After the 15 minutes are up, strain the shallots from the white wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the white wine vinegar to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
█ East Asian Inspired Green Sauce █
Ingredients:
• 2-3 TBSP finely diced Shallots (1 small/medium shallot)
• 2 finely minced, Thai Chilis (adjust for spice preferences)
• 2 TBSP Lime Juice
• 2 TBSP finely minced Cilantro
• 2 TBSP finely diced Scallions
• 4 TBSP Peanut Oil (or other neutral oil)
• Salt to taste
Method:
Finely dice the shallots and chilis. In a small bowl, combine the diced shallots, minced chilis and lime juice to macerate. Macerating will reduce the harshness and bite from the shallots and the spiciness from the chilis. Let stand for 15 minutes.
While the shallots and chilis macerate, finely mince the cilantro and dice the scallions. In a separate small bowl, combine the peanut oil, herbs, and add salt to taste.
After the 15 minutes are up, strain the shallots and chilis from the lime juice and add to the herb and oil mixture. TASTE IT! Once tasted, add in the lime juice to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
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Intro music: Four Seasons Summer (Presto)
Other music provided by www.epidemicso... #homecooking #f52grams

[@lilisommerfeld]

I love the way you approach cooking. Clean and organized categories, in order to understand the structure of a dish, to ultimately inspire creativity. This is so much more than just a recipe. Thank you!

[@NeKa..]

You forgot the oldest of all green condiment - Green Chutney (perhaps 4000 years old). There is plenty of recipies/variations on YT but the lowdown is Coriander+Green chillies+ginger+garlic+salt+lemon juice in a blender (or motor-pestle or grinding stone). Now you can creative and use black himalayan salt (it has sulphuric pungency), add lemon zest, maybe a bit of coriander and cumin powder to taste or some soaked moong dal to keep the color vibrant green and add smooth consistency. It a staple in my fridge and elevates any dish including a bombay sandwich 🤤. In fact the classic duo of green chutney and tamarind chutney is the heart of all the 'Chaat' (which literally means 'finger-lickin good')

[@trishtyrone2141]

I think it would totally depend on what I'm making. For chicken or fish, definitely the French sauce, especially if you are using tomatoes in the recipe. I also would love to try the Asian sauce since I love ginger & cilantro. Thanks for sharing these sauces

[@AlmaCastro-tx8of]

I had the French with a turkey Swiss sandwich and omgggg the best sauce to make the sandwich extra fresh and savory

[@zekelucente9702]

I have some great skin on snapper fillets and the Italian version with capers sounds great.

[@BearCusine]

Great video! Thanks for the explanation of maceration. I love the Asian inspired sauce the most, i can already imagine how delicious it tastes! Peanut oil is a good choice, I would add a few drops of sesame oil as well, it will bring the scent to the next level :P

[@EthanChlebowski]

Thank you! Sesame oil would be a great option for the Asian inspired one, good thinking!

[@Soupcan13]

Nice! Like they say "variety is the spice of life" gorgeous close up shots. Very cool

[@EthanChlebowski]

Thank you, I borrowed a lens to test out some close up shots, might look into getting one for my self!

[@Watowdow]

Looks good man, could definitely include Chimichurri in this too!

[@EthanChlebowski]

Watowdow Thanks! Yes chimichurri would have been a good option too. I went for some that people may not have heard of before.

[@ericwiese7479]

Chimichurri is my favorite as of late

[@karlepeterson8558]

He did the thing!!!! ✌️ Definitely will try these sauces

[@michellebuhr7313]

Coming back to this and still loving it.

[@ArbitraryHero]

Hey man, came from Reddit, appreciate the sauce ideas!

[@EthanChlebowski]

Thank you, glad to hear you enjoyed!

[@namajeff6616]

Can't believe I'm getting hungry because of sauce. Really wanna try the Italian one!

[@EthanChlebowski]

Good sauce leads to good food so it makes sense to me!

[@anon8007]

damn Ethan's older vids are super underrated

[@kru_tite9242]

Great Video and editing.this looks delicious....wow

[@grantbosse6437]

Looks fantastic. My current favorite herb sauce is chimichurri. I've also been making a lot of pesto because my basil plants are giving me a ton of fresh leaves.

[@GabGirl56]

All of them. Thank you.

[@marcusduck]

For the East Asian sauce, you could heat up the peanut oil first and then pour it onto the herbs to let it sizzle and make it a lot more aromatic

[@frankdaly3407]

All of them

[@hankstrudel9799]

Thanks E, very cool!

[@MusicalMarzy]

But the Vivaldi touch though,you nailed it!

[@Waltliquor2]

Oh man....this looks delicious....wow

[@ThePallidor]

Can we use a non-insane oil like coconut oil for the Asian one? I suppose fresh pressed peanut oil would work though.

[@dancingdragon3]

I was thinking sesame oil.

[@potato7173]

Thanks!

[@aaarooon9]

the asian salsa looks so good.

[@beingL]

These are going to be delicious after sitting for a day or so. Now I need ideas on what to put them on. I guess I could dress a potato or some pasta with the first. Thinking steak stir fry with the third.

[@tineyturtle]

great vid

[@andrewcarr9024]

Great video. Keep up the good work

[@EthanChlebowski]

Thanks, I appreciate it man!

[@jameschlebowski1792]

Another awesome video Ethan, All great sauces! Ready for some grilled meat!

[@EthanChlebowski]

Thank you!

[@sneekypanda]

Yum!

[@ColinMakesAllTheThings]

Salsa verde looks great, and I like the animations!

[@EthanChlebowski]

Thanks man!

[@KaiValentino-r5w]

You my friend are amazing

[@helenswan705]

Isn't it interesting they are all green!! But no, none of the above. Gremolata. lemon parsley garlic seasoning.

[@bleutitanium6513]

Great Video... Hmmmm, which do I like... I guess I have to say the French inspired...However, I would l like to try a fusion of the french and Asian sauce. I am one of those people who don't care for Cilantro (think it tastes like soap) But awesome ideas. Great Tips !!

[@EthanChlebowski]

Hi everyone! Hope you all enjoyed this video. Let me know here which sauce you want to make and what you would put it on!

[@bleutitanium6513]

I'd love to see a video on SALT. Flaky Salt, Himalayan Salt, Kosher Salt... What's the difference ??

[@AbeedBasheer]

Nice Recipe!!!!!!!

[@EthanChlebowski]

Thank you!

[@KierraChamprice]

Great Video and editing

[@EthanChlebowski]

Thank you very much!

[@chantelJlucha]

My #1 is italian I'm America italian n my second Asian ❤

[@michaelojour4682]

Great Video man! This ought to go well with a grilled salmon, thanks for the inspiration. Lol btw, Asia is definitely where its at👍🏾

[@EthanChlebowski]

Thank you, would go perfect with some salmon!

[@shawn72251]

Asian looks good

[@jaredgolian98]

Knowing me I would like the Asian one the best. I'd add a little splash of fish sauce and it would be perfect

[@wikiwikiwee1]

What if I sweat the garlic into the olive oil first, and the let it cool before adding in the oil?

[@hamakua484]

Very versatile technique to make many dishes sing. Which one would I choose? Step one, who will be dining? Step two, choose the course/product like fish, steak, casserole, soup. Step three, choose the herb sauce. Step four, choose the beverage - wine, beer, tea, etc. Bon appétit!

[@etherdog]

How can one chose as depends on what they go with? They are all great but I would add the anchovy and capers to the Italian and put it on a steak or some roasted veg.

[@EthanChlebowski]

Oh yea, anchovies, and capers would be a welcome addition. I'm right with you. I like these sauces on steak a lot.

[@nikodavor5480]

Categorize herb sauces by the primary herb not by nationality or ethnicity. For example, a parsley centric herb sauce: don't nationalize as Gremolata (Italian) or Chimichurri (Argentina) or Tabbouleh (Middle Eastern), categorize by the primary herb. Coriander + Garlic sauce. Basil centric sauce. Tarragon sauce. Sage sauce. Variations: nuts. lemon/lime/acid. chili pepper. anchovies. egg yolk. cheeses.

[@stevejackson9952]

So I'm guessing these are all forms of a chimirchirri which comes from the Basque region of France so I pick france.

[@randalljackson4574]

Personally I would put basil in the Italian rather than the French and perhaps add chervil to the French. And anchovy in the Italian and perhaps capers in the French

[@EthanChlebowski]

I dig it. These are just base recipes, they can be customized in many different ways!

[@manyinwong]

I think it would be better if u heat the oil before adding to fresh herb.

[@ednavargas9674]

Italian

[@sugarapple5465]

Is it just me or does red wine vinegar not taste good with herbs

[@caterinacaruso4865]

Peanut oil is not for everyone A lot of ppl is allergic to peanuts I will stay with the Italian

[@wandastagg7929]

French