Cilantro Sauce

Print

Cilantro Sauce

A delicious, creamy Cilantro Sauce can be used as a dipping sauce, salad dressing, or over a baked chicken cutlet or steak!

Author: Urban Paleo Chef

Recipe type: Appetiser

Serves: 8-10

Prep time:  25 mins

Total time:  25 mins

Ingredients

• 1 bunch of cilantro
• 2 large garlic cloves, peeled and chopped
• 1-inch piece of ginger, peeled and sliced thin
• 1 tablespoon bone broth (or beef broth)
• 4 tbsp coconut oil
• 4 tbsp coconut butter
• 1 teaspoon toasted sesame oil (or more, to taste)
• 4 tablespoons pecan butter
• 1 teaspoon honey
• 1 cup coconut cream
• sea salt to taste

Instructions

1. Thoroughly wash the cilantro stalks and leaves, then add to the blender. Alternatively you may use the best wheatgrass juicer.
2. Add the coconut oil, coconut butter, honey, and coconut cream to the blender, then puree.
3. Add diced garlic, pecan butter, sesame oil, bone broth, and a pinch of salt to the blender and puree.
4. Peel the ginger and slice it finely, then add sliced ginger to the blender.
5. Taste and add either more salt, more garlic, or more ginger, as needed.

Notes

This sauce is very stable and will last a long time in the fridge. Feel free to make up a big batch for the month, and then use it as desired throughout the month.
The sauce is delicious served warm or chilled. If you're eating it with vegetable chips or as a salad dressing, I would suggest warming it up first so that it's a thick liquid. Conversely, if you're serving it over meat or another hot ingredient, it may be more exciting to serve chilled!

3.2.1275

Ingredients

• 1 bunch of cilantro
• 2 large garlic cloves, peeled and chopped
• 1-inch piece of ginger, peeled and sliced thin
• 1 tablespoon bone broth (or beef broth)
• 4 tbsp coconut oil
• 4 tbsp coconut butter
• 1 teaspoon toasted sesame oil (or more, to taste)
• 4 tablespoons pecan butter
• 1 teaspoon honey
• 1 cup coconut cream
• sea salt to taste

Recipe:

First take the cilantro and separate the leaves from the stalks. Once the leaves and stalks are separate, wash the stalks thoroughly and then chop them finely. Don’t worry too much about getting them to “diced”; chopped is fine – I chop them mostly to reduce wear on my blender. The best wheatgrass juicer is fine too.

 Now add the stalks to the blender, and leave them for the moment. Now wash the cilantro leaves, also thoroughly. I use a salad spinner for both the leaves and the stalks. Add the leaves to the blender as well. On top of those, I add the coconut oil, the coconut butter, the honey, and the coconut cream. Then I blend that mix on puree until it’s finely blended, but there are still plenty of specs of green in the mixture.
As soon as the first round of blending is complete, peel and chop the garlic. Like the cilantro stalks, the garlic should be finely chopped. Add that to the mixture, topping it off with the pecan butter and the toasted sesame oil, the bone broth (or beef broth) and a pinch of salt. Blend that as well.

Now, lastly, peel the ginger and slice it finely. Before adding the ginger, taste the sauce as it is now and determine if you need more salt. Keep in mind for this: salt will soften the flavor, while ginger will strengthen it. Don’t add too much salt though, it’s got a very strong flavor of it’s own and can be easy to use in excess. Now, with the extra salt and the ginger, blend one final time, and taste. Once you’re satisfied, put it in a bowl, and get ready to serve it!

This cilantro sauce is great as a dip with Yuca Fries or on Sweet Potato fries. It’s also great as a centerpiece dip for a vegetable platter. Or, if you want it as part of a meal, it’s great over red meat as a meat-sauce, or over vegetables as a side.