PANTRYFLEX

shake · herb sauce

★★★ KITCHENPrep 5 min

Fennelrail Salsa

Independent adaptation of a publicly published Enrico & Roberto Cerea recipe. Not affiliated with, sponsored by, or endorsed by Enrico & Roberto Cerea.

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Olive Oil 55 ml, White Wine Vinegar 10 ml, Lemon Juice 15 ml
Olive Oil 55 mlWhite Wine Vinegar 10 mlLemon Juice 15 ml

Ingredients

  • Olive Oil50 g olio EVO ligure
  • White Wine Vinegar10 g aceto di vino bianco
  • Lemon Juicesucco ½ limone (15 ml)
  • Parsley10 g prezzemolo
  • Basil10 g basilico
  • Chervil10 g cerfoglio
  • Dill3 g aneto
  • Tarragon3 g dragoncello
  • Garlicaglio facoltativo
  • Saltsale (2 g)
  • Pepperpepe (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Lemon Juice.
  2. Add finishing notes: Parsley, Basil, Chervil, Dill, Tarragon, Garlic.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Enrico & Roberto Cerea works in Italian / Bergamo haute cuisine at Da Vittorio; credentials include Michelin 3* (Da Vittorio, Brusaporto).

Originally published as Salsa al Verde.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrico Cerea / Io Donna Corriere (moscardini) (published as “Salsa al Verde”). Full citation lives in Provenance.