I present a universal sauce for fish and poultry meat. And it's just delicious on bread. I also used it as a salad dressing. Indicated in the category as a sauce for poultry, because it is paired with a recipe for duck breast, but in fact it is suitable for almost everything. All fans of coriander and spicy, as well as quick recipes from him just delighted. If you do not like coriander, then take only parsley. You'll like it. It is prepared very simply and quickly, and the result is always excellent. And, of course, it is very suitable for duck breast, which is paired with this recipe.
Lay all the blender bowl layers. A little green, a little salt, some garlic, a little black freshly ground pepper, a little red hot pepper. I prefer pepper flakes. Can be and ground. You can have fresh chili. I like spicy, so I put about 1 tsp of red pepper. You are guided by your own taste. You can first put a little, and then try and add if desired. After the first layer, again greens, salt, garlic, peppers. And so fill the blender.
Also in the sauce is vegetable oil. It tastes better with olive, but you can take refined sunflower. You can do without water, but I use it to reduce calories. And so, first add the lemon juice and water. Well, you can only lemon juice, but then the oil will need 100-120 ml
Punch everything with a blender.
Then gradually add the vegetable oil and continue to churn. The sauce will brighten. It will be a little runny at first. Well, a little thicker than pancakes. But after just 15-20 minutes in the refrigerator, the sauce becomes the consistency of a thick mayonnaise. I suspect that this is due to the swelling of the greens.