PANTRYFLEX

blend · herb sauce

★★★ KITCHENPrep 10 min

Salsa Verde

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

FINISHING SAUCE · FISH, LAMB & VEGETABLES

A finishing sauce for fish, lamb & vegetables.

Clare Smyth's herby salsa verde for fish and lamb.

On the jar

SALSA VERDE

Method
blend
Yield
about 1 cup
Ingredients
8

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Dijon Mustard 5 ml, Lemon Juice 30 ml, Olive Oil 120 ml
Dijon Mustard 5 mlLemon Juice 30 mlOlive Oil 120 ml

Ingredients

  • Parsley1 cup (40 g)
  • Mint1/4 cup (10 g)
  • Capers2 Tbsp (20 g)
  • Anchovyabout 3 fillets (12 g)
  • Garlic1 clove
  • Dijon Mustard1 tsp (5 ml)
  • Lemon Juice2 Tbsp (30 ml)
  • Olive Oil1/2 cup (120 ml)

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

Salsa Verde wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.

Originally published as Clare Smyth Salsa Verde.

Adapted from a Clare Smyth recipe (Core / Clare Smyth herb sauces).

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Core / Clare Smyth herb sauces (published as “Clare Smyth Salsa Verde”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar