I love grilling vegetables of all kind and drizzling this Green Sauce on when the vegetables are warm—it makes people who don’t usually eat vegetables want to eat your vegetables.
The lime juice, red pepper flakes, and bright herbs make a peppery green vinaigrette that turns ordinary grilled vegetables, pork chops and tenderloin, chicken, fish, grilled veggie chopped salad and even boneless-skinless chicken breasts and salad greens into a meal that everyone looks forward to. It’s an easy blender sauce that turns the ordinary into extra-ordinary!
Using the pitcher of a blender or smoothie machine, measure out the rice wine vinegar, mustard, red pepper flakes, salt, white pepper, shallot, and lime juice and process until smooth and well combined.
Add in the herbs and process until chopped well. Add the oil. Process until completely emulsified and creamy looking. Adjust the seasoning to taste with salt and pepper and add more fresh herbs if necessary. Remember that each herb tastes a little different and the stronger the herb, the less you use or it might overwhelm the sauce. Use as much or as little as your personal taste dictates.
Use immediately, or store in the refrigerator in glass jar with a lid—like a Mason jar for up to 5 days. Shake before using to re-mix any oil that separates out.
Add or substitute any of your favorite fresh green herbs like tarragon, mint, cilantro, thyme leaves—do not add any woody stems, only green stems.