Herb Mojo
This sauce is quick, affordable, and packed with flavor. It can be made up to 4 days in advance and can be used with veggies, cheeses, eggs, or roasted meats. Enjoy!
1 teaspoon chopped capers
1 anchovy filet, chopped
1 small garlic clove, crushed and chopped
½ cup packed parsley leaves
½ cup packed cilantro leaves
1 tablespoon minced onion
Pinch red pepper flakes
2 teaspoons red wine vinegar
Salt and pepper
5 tablespoons olive oil
Lemon juice, to taste
Blitz the capers, anchovy filet, and garlic close in the bowl of a small food processor until you get a rough paste. Add the rest of the ingredients except the lemon juice, pulse again, and taste for seasoning. Add the lemon juice to desired tartness. Eat immediately, or store away. The flavors will intensify over time!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.