shake · herb sauce
★★★ KITCHENPrep 5 minFennelrail 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
Ingredients
- Olive Oil — 50 g olio EVO ligure
- White Wine Vinegar — 10 g aceto di vino bianco
- Lemon Juice — succo ½ limone (15 ml)
- Parsley — 10 g prezzemolo
- Basil — 10 g basilico
- Chervil — 10 g cerfoglio
- Dill — 3 g aneto
- Tarragon — 3 g dragoncello
- Garlic — aglio facoltativo
- Salt — sale (2 g)
- Pepper — pepe (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Lemon Juice.
- Add finishing notes: Parsley, Basil, Chervil, Dill, Tarragon, Garlic.
- 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.
4 kitchens · 3 stars · 3 national awards
- Fennelrail Salsa★★★ KITCHEN
- Berkeley Salsa VerdeNATIONAL AWARD WINNER
- Miami ChimichurriNATIONAL AWARD WINNER
- Peninsula ChimichurriNATIONAL AWARD WINNER
First run is small.
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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.
More from this kitchenFAQ
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.