Green Universal Sauce

Name: Green Universal Sauce
Prep time: 10 min
Total time: 10 min
Yield: 200 ml
Cuisine: Mediterranean
Ingredients: 30 g Parsley; 15 g Capers; 10 g Anchovy; 1.25 g Garlic; 90 ml Olive Oil; 45 ml Rice Vinegar; 50 g Egg; 30 g Bread

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

Green Universal from a starred kitchen.

Ratio

Olive Oil 90 mlRice Vinegar 45 ml

Ingredients

Parsley — 30 g
Capers — 15 g
Anchovy — 10 g
Garlic — 1.25 g
Olive Oil — 90 ml
Rice Vinegar — 45 ml
Egg — 50 g
Bread — 30 g

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.

Provenance

Suzuki Yahei works in Italian / Tokyo at Piatto Suzuki; credentials include Michelin 1* (Piatto Suzuki, Tokyo).

Adapted from a Suzuki Yahei recipe (Suzuki Yahei / NHK きょうの料理 (緑の万能ソース)).

FAQ

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.

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 Suzuki Yahei / NHK きょうの料理 (緑の万能ソース) (published as “Green Universal Sauce”). Full citation lives in Provenance.