Use this spicy lemon parsley dipping sauce with fresh or sautéed veggies, as an extra kick on sandwiches, a bright counterpoint to the sweet deliciousness of a fresh corn fritter or any other crispy fried food. Of course it’s vegan and gluten free because most vegetables and herbs lean that way naturally. I’d hate to meet the not vegan veggie!
Inspired by chimichurri this is my keep in the fridge all purpose, add to almost anything sauce. It has a little heat (or a lot depending on the hot pepper you use), a little zest, and a lot of green.
Stuff you can do with this sauce
- use it instead of mayo on a sandwich
- use it in conjunction with mayo in an egg, potato, tuna, or chicken salad
- slather it on steaks like the Argentinians do
- drizzle it in artful puddles and splashes on avocado toast or a bagel with cream cheese
- drizzle it artful swirls and droplets on a fresh tomato cucumber salad
- sprinkle a smidge of flaky salt on the top (maldon or jacobson’s)
- put an egg on it
- toss it with hot roasted diced taters (the yukon gold kind or the sweet potato kind) as a side
Spicy Lemon Parsley Dipping Sauce
a zesty spicy sauce perfect for adding flavor to so many things
- the juice from one medium lemon
- one serrano or jalapeño pepper seeds and pith removed, roughly chopped
- 3/4 cup fresh parsley roughly chopped
- 1/4 cup dill roughly chopped (you can absolutely go with straight parsley here)
- 1/4 cup extra virgin olive oil
- a splash about 1-2 teaspoons white modena vinegar (I use the Trader Joes brand, any mild, slightly sweet white vinegar will work.)
- salt and pepper to taste I usually use just a pinch if any
- combine all the ingredients in a food processor and whir until sauce like.
- check for seasoning and add more if desired, whir to combine
- serve immediately or will keep for several days in the fridge