blend · herb sauce
★ STARRED KITCHENPrep 10 minCoralyard Salsa Verde
Independent adaptation of a publicly published Gordon Ramsay recipe. Not affiliated with, sponsored by, or endorsed by Gordon Ramsay.
Gordon Ramsay's Coralyard Salsa Verde, from the published recipe.
Ratio
Ingredients
- Dill Pickle — 25g cornichons drained
- Capers — 35g drained
- Dijon Mustard — 1 1/2 tsp (7.5 ml)
- Anchovy — 3 tinned fillets
- Parsley — small bunch ~25g
- Basil — small bunch ~25g
- Mint — small handful ~10g
- Red Wine Vinegar — 1 Tbsp (15 ml)
- Olive Oil — 4–5 Tbsp EVOO (mid 4.5) (67.5 ml)
- Salt — to taste
- Pepper — to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Coralyard Salsa Verde wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 4 national awards
- Amberpoint Zesty Gremolata★ STARRED KITCHEN
- Lagos Salsa VerdeNATIONAL AWARD WINNER
- Austin Salsa VerdeNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Gordon Ramsay Academy ('Nduja tuna) (published as “Salsa Verde (cornichon-caper)”). Full citation lives in Provenance.