Salsa di Levistico

Name: Salsa Di Levistico
Prep time: 5 min
Total time: 5 min
Yield: 180 ml
Cuisine: Latin
Ingredients: 50 g Celery Leaf; 50 g Lovage; 9.5 ml Dijon Mustard; 9.9 ml Red Wine Vinegar; 1 g Salt; 1 g Sugar; 54.9 ml Olive Oil; 10 ml Water; 9.9 ml Veg Stock

Independent adaptation of a publicly published Massimiliano Alajmo recipe. Not affiliated with, sponsored by, or endorsed by Massimiliano Alajmo.

Salsa Di Levistico from a three-star kitchen.

Ratio

Dijon Mustard 10 mlRed Wine Vinegar 10 mlOlive Oil 55 mlWater 10 mlVeg Stock 10 ml

Ingredients

Celery Leaf — 50 g
Lovage — 50 g
Dijon Mustard — 9.5 ml
Red Wine Vinegar — 9.9 ml
Salt — 1 g
Sugar — 1 g
Olive Oil — 54.9 ml
Water — 10 ml
Veg Stock — 9.9 ml

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil, Water, Veg Stock.
Add finishing notes: Celery Leaf, Lovage, Salt, Sugar.
Cap the jar and shake until emulsified.

Provenance

Massimiliano Alajmo works in Italian / Veneto at Le Calandre; credentials include Michelin 3* (Le Calandre).

Originally published as Salsa di Levistico.

Adapted from a Massimiliano Alajmo recipe (Massimiliano Alajmo / Reporter Gourmet (sardine abbrustolite)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Massimiliano Alajmo / Reporter Gourmet (sardine abbrustolite) (published as “Salsa di Levistico”). Full citation lives in Provenance.

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