PANTRYFLEX

blend · herb sauce

★★★ KITCHENPrep 10 min

Hudson Salsa Verde

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

Massimo Bottura's Hudson Salsa Verde, from the published recipe.

Ratio

Ratio by volume: White Wine Vinegar 20 ml, Olive Oil 300 ml, Water 10 ml
White Wine Vinegar 20 mlOlive Oil 300 mlWater 10 ml

Ingredients

  • Parsley — 2 cups flat-leaf leaves (60 g)
  • Bread — 50g dried breadcrumbs
  • Capers — 10g rinsed
  • Anchovy — 2g oil-packed drained
  • White Wine Vinegar — 20ml (4 tsp)
  • Olive Oil — 300ml
  • Water — 10g ice-cold

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Hudson 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:

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Provenance

Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.

Originally published as Italian Salsa Verde.

Adapted from a Massimo Bottura recipe (MasterClass / Massimo Bottura).

More from this kitchen

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?

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 MasterClass / Massimo Bottura (published as “Italian Salsa Verde”). Full citation lives in Provenance.

Companion jar