RECIPE 17 / Sauces & sides
Danjo Recipes
Green Sauce
For 16 people · US imperial ingredients
Simple preparation and straightforward steps. Rated for hands-on effort, not waiting time.
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Estimated for the base recipe. Includes washing and preparing the herbs and blending the sauce. Larger batches may take longer; times do not scale automatically.
Dietary & allergen notes
Listed allergens: Milk (Greek yogurt) · Egg (mayonnaise) · Mustard (Dijon)
- Mayonnaise may contain soy or mustard. Check ají amarillo paste, mayonnaise, mustard and vinegar for gluten and other allergens.
With ingredient changes or label checks
- For dairy-free, use an unsweetened dairy-free yogurt and check its allergens. Vegan also needs vegan mayonnaise and a replacement for honey. Gluten-free depends on verified packaged ingredients.
Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance
MAKE ENOUGH FOR EVERYONE
How many people?
Base recipe: 16 people. Estimated yield: about 2 cups, or 16 servings of roughly 2 tablespoons.
Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.
THE STARTING POINT
Ingredients
US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.
For 16 people · check off as you go
Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.
Need a swap?
⅓ cup plain Greek yogurtUse the same quantity in this sauce. Expect a tangier, less rich result; thin with a little water if needed.
Need a swap?
⅓ cup sour creamUse the same quantity; the sauce will be richer and less protein-rich.
Need a swap?
1 cup fresh parsleyUse the same loosely packed volume. The result will be milder and will lack cilantro’s distinctive flavor.
Need a swap?
½ cup another fresh leafy herb you enjoyUse the same loosely packed volume of parsley or basil. The sauce’s flavor will change; add gradually and taste.
Need a swap?
¼ cup another fresh leafy herb you enjoyUse the same loosely packed volume of parsley or basil. The sauce’s flavor will change; add gradually and taste.
Need a swap?
¼ cup another fresh leafy herb you enjoyUse the same loosely packed volume of parsley or basil. The sauce’s flavor will change; add gradually and taste.
Need a swap?
mild green chili or green bell pepperUse a similar amount, then taste. Bell pepper removes most of the heat; hotter chilies should be added sparingly.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
1 lemonUse the same measured amount of juice or zest. If counting whole fruit, start with less juice and taste: fruit sizes and acidity vary.
Need a swap?
another mild vinegar (rice, white wine or cider)Start with the same quantity, then taste. Use unseasoned rice vinegar to avoid extra sugar and salt.
Need a swap?
1 tsp maple syrupUse the same quantity in this sauce; expect a slightly different flavor.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
¼ cup neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.
LET’S MAKE IT
The method
- 01
Wash and dry the herbs. Remove the jalapeño stems and seeds. Zest and juice the lime.
- 02
Add the mayonnaise, Greek yogurt, cilantro, basil, mint, parsley, jalapeños, ají amarillo paste, lime zest and juice, white wine vinegar, honey, Dijon mustard and a pinch of salt to a blender. Blend until smooth, scraping down the sides as needed.
- 03
With the blender running, slowly stream in the olive oil until the sauce is smooth and emulsified. Taste and adjust the salt. Serve as a dressing, dip or sauce.
A ROUGH GUIDE
Estimated nutrition
Per person · one serving
- Calories
- ~75 kcal
- Carbs
- 2 g
- Fat
- 7 g
- Protein
- <1 g
Changing the people count scales the recipe total; nutrition per person stays the same.
What’s included in this estimate?
Uses regular mayonnaise, 2% plain Greek yogurt, all the olive oil and loosely packed herbs. Assumes about 2 cups total; one serving is one-sixteenth of the batch, roughly 2 tbsp. Excludes any food served with the sauce.
Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.