To continue with my resolution to make more meals at home this month, I’m turning my attention to sauces — that versatile, last second add-on that packs a serious punch of flavor to any dish. You can quite literally use special sauces on anything from chicken to fish to leftovers! Use them as a dipping sauce with bread or slather them on a sandwich, mix them with roasted veggies or top grilled fish or meat.

Here are three special green sauce recipes from around the world and created by my friends at Good Eggs that’ll bring any dish from bland to party-in-your-mouth-amazing.

Green Olive Salsa Verde

Ingredients:
2 tbsp. Salt Packed Capers
About 4 tbsp. of Red Wine Vinegar
A tablespoon of Shallots, diced
A handful of Arugula roughly chopped
A handful of Parsley, roughly chopped
A handful of toasted Almonds, roughly chopped
A handful of Castelvetrano Olives, pitted and roughly chopped

Rinse the capers of their extra salt in a strainer and place in a big mixing bowl, along with the chopped greens, chopped olives, almonds, vinegar and shallots and a few glugs of olive oil.

Major pro tip for de-pitting olives: to easily remove the pits from the olives, put the olive on a cutting board and place the flat edge of a chef’s knife on top of the olive. Using the heel of your hand, rap the knife a few times until the olive has softened up and the pit slips out easily.
Salt and pepper to taste and adjust the acid levels as you wish.

Green Goddess Aioli

Ingredients:
1 egg yolk
1 cup of olive oil
1 anchovy fillet
1 clove of garlic
A bunch of chives
A bunch of tarragon, leaves removes from stems
A handful of parsley, leaves removed from stems
The juice of one lemon
Salt & pepper

Place egg yolk in the bottom of a mixing bowl and add a few drops of olive oil. Whisk vigorously until the olive oil is fully incorporated. Keep adding a tiny bit of olive oil and whisking it into the yolk until you have a pale yellow, fluffy aioli. Your arms will be tired, but it’s well worth it!
In a blender, add the herbs, garlic, lemon, anchovy and a few glugs of olive oil. Whir together until it’s a smooth puree.

Gently fold the herby puree into the aioli with a spatula. Adjust salt, pepper and lemon to taste.
Serve as a dip for veggies, alongside simple steamed shellfish, spread on toast or add a dollop to a green salad.

Chermoula

Ingredients:
1 teaspoon of cumin seedds
A big handful of parsley leaves & stems, coarsely chopped
A big handful of cilantro leaves, coarsely chopped
3 cloves of garlic
1 teaspoon of smoked paprika
About half a cup of olive oil
A small chunk of peeled fresh ginger (about the size of a peanut)
A few squeezes of lemon

Combine all ingredients in a blender and blend until it has the consistency of a chunky puree. Adjust acid, salt and pepper to taste.

Chermoula is delicious stirred into a fresh batch of labneh, a topping for broiled fish or a marinade for chicken.

No matter how you use them, this trifecta of green sauces will never do the at-home-cook wrong. January’s traditionally bland healthy dishes just got a flavorful upgrade in our house.

original photography, recipe and styling by good eggs for apartment 34