PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Ironbridge Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 110 ml, White Wine Vinegar 10 ml
Olive Oil 110 mlWhite Wine Vinegar 10 ml

Ingredients

  • Parsley — 1 mazzetto di prezzemolo
  • Anchovy — 20 g acciughe
  • Capers — 20 g capperi
  • Olive Oil — 100 g olio EVO Kalamata
  • White Wine Vinegar — 10 g aceto Chardonnay

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

Ironbridge Salsa 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:

4 kitchens · 3 stars · 6 national awards

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Provenance

Stelios Sakalis works in Italian / Greek-influenced at Pievano; credentials include Michelin 1* (Pievano, Castello di Spaltenna).

Originally published as Salsa Verde.

Adapted from a Stelios Sakalis recipe (Stelios Sakalis / Reporter Gourmet (lingua di Chianina)).

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 Stelios Sakalis / Reporter Gourmet (lingua di Chianina) (published as “Salsa Verde”). Full citation lives in Provenance.

Companion jar