PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Amberstreet Salsa Verde

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

Salsa Verde from a national-award-winning chef.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Celery Leaf 60 ml, Mint 30 ml, Parsley 30 ml, Olive Oil 80 ml
Dijon Mustard 5 mlCelery Leaf 60 mlMint 30 mlParsley 30 mlOlive Oil 80 ml

Ingredients

  • Garlic — 1 small garlic clove, minced
  • Lemon Zest — Zest of 1 lemon (3 g)
  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • Salt — 1/2 tsp kosher salt (3 g)
  • Celery Leaf — 1/4 cup chopped celery leaves (60 ml)
  • Mint — 2 Tbsp chopped mint (30 ml)
  • Parsley — 2 Tbsp chopped parsley (30 ml)
  • Olive Oil — 1/3 cup extra virgin olive oil (80 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Celery Leaf, Mint, Parsley, Olive Oil.
  2. Add finishing notes: Garlic, Lemon Zest, Salt, Celery Leaf.
  3. Cap the jar and shake until emulsified.

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Provenance

Steven Satterfield works in Southern vegetable-driven at Miller Union; credentials include James Beard Best Chef: Southeast 2017 (Miller Union).

Originally published as Celery Salsa Verde.

Adapted from a Steven Satterfield recipe (Steven Satterfield / James Beard Foundation (Spanish mackerel)).

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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 Steven Satterfield / James Beard Foundation (Spanish mackerel) (published as “Celery Salsa Verde”). Full citation lives in Provenance.

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