blend · herb sauce
★ STARRED KITCHENPrep 10 minSalsa Verde
Independent adaptation of a publicly published Gordon Ramsay recipe. Not affiliated with, sponsored by, or endorsed by Gordon Ramsay.
FINISHING SAUCE · TUNA STEAKS & GRILLED FISH
In the published recipe, this is the finishing sauce for 'nduja tuna steaks.
Gordon Ramsay's salsa verde for tuna steaks, grilled fish.
On the jar
SALSA VERDE
- Method
- blend
- Yield
- about ¾ cup
- Ingredients
- 11
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Dill Pickle25 g
- Capers¼ cup (35 g)
- Dijon Mustard1 1/2 tsp (7.5 ml)
- Anchovyabout 3 fillets (12 g)
- Parsleysmall bunch ~25g
- Basilsmall bunch ~25g
- Mintsmall handful ~10g
- Red Wine Vinegar1 Tbsp (15 ml)
- Olive Oil4–5 Tbsp EVOO (mid 4.5) (67.5 ml)
- Saltto taste
- Pepperto 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.
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Companion jar
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 · 3 stars · 6 national awards
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- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Gordon Ramsay Academy ('Nduja tuna) (published as “Salsa Verde (cornichon-caper)”). Full citation lives in Provenance.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.