Sauce Chien

January/February 1991

Your rating: None Average: 4 (1 vote)

This spicy sauce, seasoned with plenty of lemon juice, goes well with fish dishes. For grilled meats, add a bit of red-wine vinegar in addition to the lemon juice.

Sauce Chien

Makes: 1 1/2 cups

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  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons minced Scotch Bonnet pepper, with seeds, or 1 tablespoon minced jalapeño
  • 2 teaspoons minced fresh parsley
  • 1 1/2 teaspoons minced fresh chives, or scallion tops
  • 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • Pinch freshly ground pepper
  • 1 cup boiling water
  • 1/4 cup lemon juice


  1. Combine onion, garlic, oil, Scotch Bonnet (or jalapeño), parsley, chives (or scallion tops), thyme, salt and pepper in a small bowl. Stir in boiling water and let stand until cool. Stir in lemon juice.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.


Per 2-tablespoon serving: 16 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 50 mg sodium; 26 mg potassium.

Exchanges: Free Food

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