PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Austin Salsa Verde

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

Missy Robbins's Austin Salsa Verde, from the published recipe.

Ratio

Ratio by volume: Olive Oil 240 ml, Dijon Mustard 23 ml, Red Wine Vinegar 23 ml
Olive Oil 240 mlDijon Mustard 23 mlRed Wine Vinegar 23 ml

Ingredients

  • Parsley — 1 cup chopped (40 g)
  • Chives — 1/2 cup chopped (20 g)
  • Tarragon — 1/4 cup minced (8 g)
  • Anchovy — 6 fillets finely chopped
  • Garlic — 2 cloves finely chopped
  • Shallot — 1 large or 2 small diced (40 g)
  • Olive Oil — 1 cup (240 ml)
  • Egg Yolk — 3 yolks from 4-min eggs
  • Dijon Mustard — 1 1/2 Tbsp (22.5 ml)
  • Red Wine Vinegar — 1 1/2 Tbsp + more (22.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Dijon Mustard, Red Wine Vinegar.
  2. Add finishing notes: Parsley, Chives, Tarragon, Anchovy, Garlic, Shallot.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Italian-American chef of Lilia and Misi in Brooklyn; James Beard Best Chef: New York State and Food & Wine Best New Chef. Hand-rolled pasta and vegetable-forward Italian cooking.

Originally published as Egg-Enriched Salsa Verde.

Adapted from a Missy Robbins recipe (Breakfast, Lunch, Dinner...Life! / TASTE).

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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 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 Breakfast, Lunch, Dinner...Life! / TASTE (published as “Egg-Enriched Salsa Verde”). Full citation lives in Provenance.

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