Green Universal Sauce

Name: Green Universal Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: about ½ bunch (30 g) Parsley; about 1½ Tbsp (15 g) Capers; about 2½ fillets (10 g) Anchovy; 1/4 cloves garlic Garlic; 6 Tbsp olive oil (90 ml) Olive Oil; 3 Tbsp rice vinegar (45 ml) Rice Vinegar; about 1 egg (50 g) Egg; 30 g Bread

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

GREAT ON · BOILED MEATS; VEGETABLE DIPS; SANDWICH MAYO SUBSTITUTE

Great on Boiled meats; vegetable dips; sandwich mayo substitute.

A quick pan finish for steak and poultry.

On the jar

GREEN

Method: blend
Yield: about ¾ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Olive Oil 90 mlRice Vinegar 45 ml

Ingredients

Parsleyabout ½ bunch (30 g)
Capersabout 1½ Tbsp (15 g)
Anchovyabout 2½ fillets (10 g)
Garlic1/4 cloves garlic
Olive Oil6 Tbsp olive oil (90 ml)
Rice Vinegar3 Tbsp rice vinegar (45 ml)
Eggabout 1 egg (50 g)
Bread30 g

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Green Universal Sauce 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:

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Provenance

Suzuki Yahei works in Italian / Tokyo at Piatto Suzuki; credentials include Michelin 1* (Piatto Suzuki, Tokyo).

Adapted from a Suzuki Yahei recipe (Suzuki Yahei / NHK きょうの料理 (緑の万能ソース)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Suzuki Yahei / NHK きょうの料理 (緑の万能ソース) (published as “Green Universal Sauce”). Full citation lives in Provenance.

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.

Companion jar