You could try a low and slow roasted in the oven. In a roasting pan or lasagna pan
covered. 275-300 with some nice white onion slices, garlic. If they roast too high heat they
caramelize and become a more chartreuse color sauce.
Might be better than simmering stove-top.
Maybe a blender slurry similar to a pesto using fresh bright greens...basil, parsley,
celery and the leaves...even an un-roasted green tom and mix all that in just before
serving. Should brighten the color quite a bit.
A chef secret to bright green sauces is to add a couple romaine style lettuce leaves.
Adds color without changing flavor. With lemon in a big powered blender.
*additive and subtractive color theory have opposite starting points, white and black.
Primary and secondary beginnings.
blue+yellow makes green. Blue+yellow+red makes brown.
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