PANTRYFLEX

On the jar: Amberstreet Salsa Verde

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Celery Salsa Verde

Independent adaptation of a publicly published Steven Satterfield recipe. Not affiliated with, sponsored by, or endorsed by Steven Satterfield.

Salsa Verde from a national-award-winning chef.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Celery Leaf 60 ml, Mint 30 ml, Parsley 30 ml, Olive Oil 80 ml
Dijon Mustard 5 mlCelery Leaf 60 mlMint 30 mlParsley 30 mlOlive Oil 80 ml

Ingredients

  • Garlic — 4 g
  • Lemon Zest — 3 g
  • Dijon Mustard — 5 ml
  • Salt — 3 g
  • Celery Leaf — 60 ml
  • Mint — 30 ml
  • Parsley — 30 ml
  • Olive Oil — 80 ml

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Celery Leaf, Mint, Parsley, Olive Oil.
  2. Add finishing notes: Garlic, Lemon Zest, Salt.
  3. Cap the jar and shake until emulsified.

Provenance

Steven Satterfield works in Southern vegetable-driven at Miller Union; credentials include James Beard Best Chef: Southeast 2017 (Miller Union).

Adapted from a Steven Satterfield recipe (Steven Satterfield / James Beard Foundation (Spanish mackerel)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Steven Satterfield / James Beard Foundation (Spanish mackerel) (published as “Celery Salsa Verde”). Full citation lives in Provenance.

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