blend · herb sauce
★ STARRED KITCHENPrep 10 minOlivecourt Salsa
Independent adaptation of a publicly published Marco Visciola recipe. Not affiliated with, sponsored by, or endorsed by Marco Visciola.
From a starred kitchen.
Ratio
Ingredients
- Egg White — 110 g di albume
- Caper-Anch Oil — 200 g di olio capperi e acciuga
- Parsley — 200 g di salsa prezzemolo e capperi
- Red Wine Vinegar — 30 g di aceto di vino rosso
- Colatura — 5 g di colatura di alici
- Salt — 2 g di sale fino
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
Olivecourt Salsa 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
- Lagos Salsa VerdeNATIONAL AWARD WINNER
- Austin Salsa VerdeNATIONAL AWARD WINNER
- Olivestreet 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
Marco Visciola works in Ligurian seafood at Il Marin; credentials include Michelin 1* (Il Marin, Genoa).
Originally published as Salsa Verde 2.0.
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 Marco Visciola / Reporter Gourmet (Cappon Magro 2.0) (published as “Salsa Verde 2.0”). Full citation lives in Provenance.