From Gabriela Cámara's kitchen · Contramar, Mexico City
blend · herb sauce
★ STARRED KITCHENContramar Green Parsley Sauce
From an award-winning kitchen
Ratio
GRAPESEED OIL 120
Ingredients
- GARLIC10 g
- PARSLEY40 g
- GRAPESEED OIL120 ml
- CUMIN0.5 g
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
Mexican coastal chef of Contramar in Mexico City and formerly Cala in San Francisco; Michelin lineage and international recognition. Seafood tostadas and simple gulf/Pacific sauces.
Originally published as Contramar Green Parsley Sauce.
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 Gabriela Cámara / MasterClass (published as “Contramar Green Parsley Sauce”). Full citation lives in Provenance.