Lovage Salsa

Name: Lovage Salsa
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: Mediterranean
Ingredients: 50 g Celery Leaf; about 71½ leaves (50 g) Lovage; about 2 tsp (10 ml) Dijon Mustard; 2 tsp (10 ml) Red Wine Vinegar; about ⅛ tsp (1 g) Salt; about ¼ tsp (1 g) Sugar; about ¼ cup (55 ml) Olive Oil; 2 tsp (10 ml) Water; 2 tsp (10 ml) Veg Stock

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

FINISHING SAUCE · GRILLED SARDINES & POTATOES

In the published recipe, this is the finishing sauce for grilled sardines.

Massimiliano Alajmo's lovage salsa for grilled sardines.

On the jar

SALSA

Method: shake
Yield: about ¾ cup
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Celery Leaf50 g
Lovageabout 71½ leaves (50 g)
Dijon Mustardabout 2 tsp (10 ml)
Red Wine Vinegar2 tsp (10 ml)
Saltabout ⅛ tsp (1 g)
Sugarabout ¼ tsp (1 g)
Olive Oilabout ¼ cup (55 ml)
Water2 tsp (10 ml)
Veg Stock2 tsp (10 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

Get Lovage Salsa + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Lovage Salsa wants a whisk and a stove. 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 · 5 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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?

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 Massimiliano Alajmo / Reporter Gourmet (sardine abbrustolite) (published as “Salsa di Levistico”). 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.

Companion jar