Parsley Vinegar Garlic Sauce

By Mark Bittman

Published July 30, 2002

Total Time
20 minutes
Rating
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Featured in: THE MINIMALIST; Turning Up the Sizzle

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Ingredients

Yield:About 1½ cups

  • 2 cups loosely packed parsley, coarsely chopped

  • 1 small clove garlic, minced

  • Salt

  • ½ cup rice vinegar or white wine vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 23 calories; 1 gram fiber; 187 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine parsley, garlic and salt to taste in a small bowl and stir in vinegar. Add water a tablespoon at a time and taste; acidity should be tolerable and mixture quite thin.

  2. Step 2

    Let the sauce rest for 10 to 30 minutes before serving. Stir again right before serving. Use the same day: this sauce does not keep well, even when refrigerated.

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