shake · salsa
★ STARRED KITCHENPrep 5 minThornmill Salsa
Independent adaptation of a publicly published Skye Gyngell recipe. Not affiliated with, sponsored by, or endorsed by Skye Gyngell.
From a starred kitchen.
Ratio
Ingredients
- Capers — 1 Tbsp capers (8 g)
- Garlic — 1 garlic clove
- Dijon Mustard — 1 Tbsp Dijon (15 ml)
- Red Wine Vinegar — 1 1/2 Tbsp red wine vinegar (22.5 ml)
- Lovage — 12 lovage leaves (8 g)
- Parsley — 1 bunch parsley (30 g)
- Arugula — handful arugula (20 g)
- Olive Oil — 3/4 cup EVOO (180 ml)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil.
- Add finishing notes: Capers, Garlic, Lovage, Parsley, Arugula.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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.
2 kitchens · 2 stars · 2 national awards
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First run is small.
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Provenance
Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).
Originally published as Lovage 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?
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 Skye Gyngell / New York Magazine (Lovage, In Season) (published as “Lovage Salsa Verde”). Full citation lives in Provenance.