shake · herb sauce
NATIONAL AWARD WINNERPrep 5 minSalsa Verde
Independent adaptation of a publicly published Missy Robbins recipe. Not affiliated with, sponsored by, or endorsed by Missy Robbins.
FINISHING SAUCE · FISH & POTATOES
A finishing sauce for fish & potatoes.
Missy Robbins' egg-enriched salsa verde for fish, potatoes.
Ratio
Ingredients
- Parsley1 cup chopped (40 g)
- Chives1/2 cup chopped (20 g)
- Tarragon1/4 cup minced (8 g)
- Anchovyabout 6 fillets (24 g)
- Garlic2 cloves finely chopped
- Shallot1 large or 2 small diced (40 g)
- Olive Oil1 cup (240 ml)
- Egg Yolkabout 3 yolks (54 g)
- Dijon Mustard1 1/2 Tbsp (22.5 ml)
- Red Wine Vinegar1 1/2 Tbsp + more (22.5 ml)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, DIJON, RED WINE VIN.
- Add by count: ¾ BUNCH PARSLEY, 1 BUNCH CHIVES, ¼ BUNCH TARRAGON, 5½ FILLETS ANCHOVY, 1 SHALLOT, 2½ EGG YOLKS.
- Season to finish: GARLIC (2 cloves).
- Cap the jar and shake until emulsified.
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Keep this recipe
It breaks. The shake fixes it.
You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.
4 kitchens · 6 national awards
- Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
- Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
- Italian Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
- Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
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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.
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Breakfast, Lunch, Dinner...Life! / TASTE (published as “Egg-Enriched Salsa Verde”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
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.