Recipe: Spring Garlic-Chive Sauce

Survivor Chives

Survivor Chives and Garlic. We love the spring herbs because they arrive with their bright flavors despite wild weather fluctuations. These chives and the garlic below just survived a surprise storm that dumped 14″ of snow and dropped temperatures to 9 degrees!

What a wonderfully versatile sauce!  Use it over baked potatoes; to top chicken, fish or pork; over pasta with vegetables; as a condiment to perk up soup; as a salad dressing; or as a sauce for cooked vegetables (like carrots.)  

Spring Garlic-Chive Sauce

Combine in the cup of an immersion blender and process a minute to combine:

  • 2 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. apple juice concentrate (or other fruit puree, like pear or peach)
  • 2 Tbsp. high quality olive oil
  • 1 Tbsp. honey mustard
  • 1-2 shakes cayenne pepper, more or less to taste
  • ¼ tsp. sea salt, more or less, to taste
  • Freshly ground pepper, to taste

Add to lemon-oil mixture and process again to make a thick dressing with a little texture:

  • 1/2 to 1 cup roughly sliced chives (about 3/4 to 1½ oz.), more or less to taste
  • ¼ to ½ cup roughly sliced green garlic shoots (from about 4-5 medium shoots), more or less to taste.

Green Garlics rising up from the last year’s fallen leaves.

Use as is for a tangy, sharp flavor.  For a milder flavor, use the smaller amounts of herbs, simmer in a small saucepan for a couple minutes, and/or add a little more apple juice concentrate.


One Response

  1. Sound advice from one reader via email: “If one is dating anyone they both better eat the Garlic-Chive Sauce.” Thanks for bringing that critical piece of information to my attention–the sauce can be strong!


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