Herbal Sauces, Dips, and Spreads Class Notes (PDF)

If you’ve never cooked with fresh-cut herbs before, you're in for a treat--fresh makes all the difference! Fresh herbs retain nuances of flavor that dried herbs do not, and some herbs, like basil and chives, are just pale shadows of themselves when dried. Fresh herbs are easy to incorporate into your favorite recipes, but they’re also marvelous when they take center stage in sauces, dips, and spreads.

In these class notes, learn how to properly store 15 kinds of fresh herbs for the longest shelf-life and different ways to use them like pesto, vinaigrette, aioli, herbed butters, and more. Recipes include Dill, Parsley, and Chive Butter, Tarragon Vinegar, Herbed Balsamic Vinaigrette, Parsley Pesto, Homemade Herbed Mayonnaise, Triple Herb Dip, Simple Herbed Dipping Sauce, and Alfredo Sauce with Herbs.

8 pages | 3,000 words | 8 recipes