Tangy Green Everything Sauce

We could eat this bright green, splendidly herbal, easy-to-toss-together herb-packed, vinegar-zingy sauce any day of the week. It brings everything to life from roasted, grilled or seared fish, poultry or meats to steamed, roasted or boiled vegetables. It’s vivacious enough to turn a supermarket roasted chicken into a delightful event, rescue an overcooked steak, drizzle on sliced raw tomatoes or slather onto a sandwich.

Inspired by Argentinian chimichurri, Sicilian salmoriglio and Italian salsa verde, it is not exactly like any one of them. Think of it as an extra tangy, extra shalloty vinaigrette, extra-thick with fresh, soft herbs, but one that you don’t use on salads.

Feel free to play with it — changing up the herbs (tarragon, chives, chervil, cilantro, oregano and basil would all be wonderful), swapping white wine vinegar or sherry vinegar for the red wine vinegar, sneaking in a squeeze of lemon, or adding some grated garlic, sliced scallions, chile flakes or Aleppo pepper.

Make a double-batch and keep a jar in the fridge — it keeps about 4 days.

Makes about 1 cup.

Ingredients

1/4 cup finely chopped shallot

1 ounce finely chopped Italian parsley (about half a medium bunch, or 1/3 cup)

1/2 ounce dill, finely chopped (about 2 tablespoons)