Lemon and herb sauce
This Lemon and Herb blend is a vibrant and tangy sauce that adds a fresh, zesty kick to grilled dishes, especially seafood and cheese like halloumi. Combining fresh herbs, lemon, and capers creates a delightful accompaniment to various low carb or keto-friendly proteins!
Servings: 12 servings
Calories: 37kcal
Ingredients
- ¼ cup shallots finely diced
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley roughly chopped
- 2 tablespoons capers roughly chopped
- 2 tablespoons fresh chives chopped
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped lemon no zest
- 1 garlic clove minced
- ½ teaspoon red chili flakes
- ½ teaspoon kosher salt
- Black pepper to taste
Instructions
- Gather the tools and ingredients for the recipe.
- Wash, chop/dice the shallots, capers, parsley, chives and lemon. Mince the garlic.
- Combine the shallots, capers, parsley, and chives in a bowl.
- Add the olive oil, lemon juice, and finely chopped lemon.
- Mix the minced garlic, red chili flakes (if using), salt, and fresh cracked pepper.
- Stir all ingredients well to ensure they are thoroughly combined.
- Let the herby sauce rest for about half an hour to allow the flavors to blend.
- Taste and adjust the seasoning, adding more salt or pepper if necessary.
- Serve over grilled halloumi, fish, or your choice of protein for a refreshing addition.
Notes
- Allow Flavors to Meld: After preparing the sauce, let it sit for about 30 minutes before serving. This allows the flavors to blend together and reduces the pungency of the garlic and shallots, creating a more balanced and subtle taste.
- Finely Chop Ingredients: Ensure that the shallots, capers, and herbs are finely chopped. This helps to distribute the flavors evenly throughout the sauce and makes it more pleasant to eat, especially when used as a topping.
- Adjust to Taste: Feel free to adjust the quantities of lemon juice, chili flakes, salt, and pepper according to your taste preferences. Some might prefer a tangier sauce with more lemon, while others might like it spicier with additional chili flakes.
- Freshness is Key: Use fresh ingredients for the best flavor, especially the herbs and lemon. Fresh herbs will give a more vibrant taste compared to dried ones. I've never used dried herbs in this recipe before, so proceed at your own risk.
- Pairing with Dishes: This sauce pairs well with a variety of dishes. It’s especially delightful over grilled halloumi or fish, but you can also try it with chicken, vegetables, or even as a dressing for a fresh salad.
- Storing the Sauce: If you have leftover sauce, store it in an airtight container in the refrigerator. It should be good for up to a couple of days. The flavor might intensify with time so that it could be even more delicious the next day... or more pungent. Depends on the shallots and garlic.
- Serving Temperature: This sauce can be served at room temperature. If it has been refrigerated, take it out a little while before serving to allow it to come to room temperature, which enhances the flavor a bit.
- Adding Creaminess: If you prefer a creamier texture, you can add a bit of Greek yogurt or sour cream to the sauce. This modification will give it a smoother, richer consistency. It turns into an amazing low carb dip!
- Experiment with Herbs: Don't hesitate to experiment with different herbs based on availability and preference. For instance, adding a bit of fresh mint or dill could offer a new flavor profile.
Nutrition
Serving: 1tablespoon | Calories: 37kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 137mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.2mg
