From Clare Smyth's kitchen · Core by Clare Smyth, London
blend · herb sauce
★★★ KITCHENClare Smyth Salsa Verde
From an award-winning kitchen
Ratio
DIJON 5LEMON JUICE 30OLIVE OIL 120
Ingredients
- PARSLEY40 g
- MINT10 g
- CAPERS20 g
- ANCHOVY12 g
- GARLIC5 g
- DIJON5 ml
- LEMON JUICE30 ml
- OLIVE OIL120 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Core / Clare Smyth herb sauces (published as “Clare Smyth Salsa Verde”). Full citation lives in Provenance.