A Zesty Shallots and Parsley Sauce for roasted or grilled meat is a must in the Caribbean. Just in time for your summer days filled with barbecuing, grilling and lots of fun. In the Caribbean, roasting is a norm in my opinion because no one wants to stay indoors. A sauce usually needs fresh ingredients, and we are about fresh ingredients today.
Shallots, fresh garlic, salt, pepper, fresh parsley, fresh squeezed lime juice and olive oil – all the ingredients needed for this cold Zesty Shallot and Parsley Sauce. Adding hot pepper is optional as it will enhance the taste. When making a cold sauce adding onions or shallots is a choice. Shallots have a milder taste and odor than onions. When shallots are cooked, they lose their flavor but can still make the dish very flavorful. Have you ever had eggs with shallots? One of my favorite ways to cook eggs. So delicious!
Although onions and shallots are both bulb vegetables, they still grow differently, and taste varies especially for onions. The taste of onions varies depending on types and variety. The taste of onions is usually sharp, tangy, spicy, pungent or mild and sweet. Onions are also much crunchier than shallots.
Both shallots and onions have a distinct taste. When cooking, a recipe may suggest substituting one for the other, or you may need to do so if you ran out, just remember that taste will be different. You may think they are similar when raw because when cutting or slicing, the odor can somewhat be unbearable for the nose and the eyes, but taste, as mentioned before, is entirely different.
A sauce whether cold or hot needs spices and usually I prefer fresh spices because of flavor and taste. When added to roasted or grilled meat, poultry or seafood, the taste is marvelous. The freshness of the ingredients in the sauce brings out the real flavor of the grilled or roasted food. Here a video to show you how simple easy it can be made.
This sauce can also be used to cook meat or poultry and even seafood. You may have to add more spices as the sauce is cooking down. If you ever decide to use this sauce for cooking, I would also suggest adding less oil. The sauce can also be used as an accompaniment for grilled or roasted vegetables.
This recipe is a favorite of mine. It is best to chop the shallots because the flavor is released onto the mixture and it is easier to serve, better for dipping if you wish and easier to eat.
Enjoy your roasted or grilled foods with this wonderful Zesty Shallot and Parsley Sauce
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- 1 cup shallots chopped
- ¼ cup freshly squeezed lime juice
- 5 garlic cloves chopped finely
- ¾ cup olive oil
- 1 tablespoon + 1 tsp fresh parsley finely chopped
- Salt and pepper to taste
- 1 teaspoon hot pepper finely chopped