April 21, 2015

Dress Up Anything with Parsley-Dijon Sauce

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Spring vegetables get a lot of attention this time of year, and rightly so: we’ve all had our fill of root vegetables and heavy braised dishes. And while I love the spring bounty of artichokes, asparagus and the like, one thing I always reach for when I want “Spring” is this fresh and vibrant and Parsley-Dijon Sauce. Somewhere between a sauce and a vinaigrette, it brightens up everything from corned beef sandwiches and deli rotisserie chicken to grilled shrimp or steamed new potatoes. It’s even great as a dip for steamed artichoke leaves or oven-roasted asparagus spears!

SUE Parsley sauce close-up

Parsley-Dijon Sauce

Makes about 1 cup


1 small shallot, finely chopped

¼ cup ShopRite red wine vinegar

1 heaping tablespoon ShopRite Dijon mustard

1 packed handful of flat-leaf (Italian) parsley

½ cup plus 2 tablespoons olive oil

1 small squeeze (about ½ teaspoon) ShopRite honey

¼ teaspoon kosher salt

Black pepper


Place all the ingredients in a large measuring cup or beaker. Using a stick (immersion) blender, pulse until transformed into a mostly-smooth sauce with green flecks still visible. Can also be prepared in a food processor, or by hand if you want a chunkier sauce. Just mince the shallots and finely chop the parsley before mixing with the remaining ingredients. Store in the refrigerator; will keep for several days.

Sue Parsley sauce prepSUE Parsley sauce prep 2

SUE parsley sauce prep 3SUE Parsley sauce close-up

SUE Parsley Sauce Thumb

(Adapted from Suzanne Goin’s Sunday Suppers at Lucques)


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