From Gordon Ramsay's kitchen · Restaurant Gordon Ramsay, London
blend · herb sauce
★ STARRED KITCHENCoralyard Salsa Verde
From a starred kitchen
Ratio
DIJON 8RED WINE VIN 15OLIVE OIL 68
Ingredients
- CORNICHON25 g
- CAPERS35 g
- DIJON7.5 ml
- ANCHOVY12 g
- PARSLEY25 g
- BASIL25 g
- MINT10 g
- RED WINE VIN15 ml
- OLIVE OIL67.5 ml
- SALTto taste
- PEPPERto taste
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
British chef trained in French technique; Restaurant Gordon Ramsay in Chelsea has held three Michelin stars. Historically counted among chefs with the most Michelin stars worldwide.
Originally published as Salsa Verde (cornichon-caper).
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 Gordon Ramsay Academy ('Nduja tuna) (published as “Salsa Verde (cornichon-caper)”). Full citation lives in Provenance.