From Missy Robbins's kitchen · Lilia, Brooklyn
shake · herb sauce
NATIONAL AWARD WINNERAustin Salsa Verde
From a national-award-winning chef
Ratio
OLIVE OIL 240DIJON 23RED WINE VIN 23
Ingredients
- PARSLEY40 g
- CHIVES20 g
- TARRAGON8 g
- ANCHOVY24 g
- GARLIC10 g
- SHALLOT40 g
- OLIVE OIL240 ml
- EGG YOLK54 g
- DIJON22.5 ml
- RED WINE VIN22.5 ml
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, DIJON, RED WINE VIN.
- Add finishing notes: PARSLEY, CHIVES, TARRAGON, ANCHOVY, GARLIC, SHALLOT.
- Cap the jar and shake until emulsified.
Provenance
Italian-American chef of Lilia and Misi in Brooklyn; James Beard Best Chef: New York State and Food & Wine Best New Chef. Hand-rolled pasta and vegetable-forward Italian cooking.
Originally published as Egg-Enriched Salsa Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Breakfast, Lunch, Dinner...Life! / TASTE (published as “Egg-Enriched Salsa Verde”). Full citation lives in Provenance.