Salsa Verde
- Yield
- approximately 350 g sauce
October 2, 2026 · Version 1 · Sauce
Italian-style parsley, caper, anchovy, and lemon sauce for roast meat, fish, and vegetables
Preparation
Scaling basis: Flat-leaf parsley · 100 g
PHASE A — CHOP
Ingredient Uses
-
- Quantity
- 100 g
- Scaling
- 100.00%
-
- Quantity
- 35 g
- Scaling
- 35.00%
-
- Quantity
- 25 g
- Scaling
- 25.00%
-
- Quantity
- 8 g
- Scaling
- 8.00%
Method
- Dry parsley thoroughly.
- Finely chop parsley, capers, anchovy, and garlic by hand, keeping visible texture.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| chopped-herb-mixture | Chopped herb mixture | Prepared intermediate for a later Phase. Use all. |
PHASE B — EMULSIFY
Ingredient Uses
-
- Quantity
- 180 g
- Scaling
- 180.00%
-
- Quantity
- 35 g
- Scaling
- 35.00%
-
- Quantity
- 15 g
- Scaling
- 15.00%
-
- Quantity
- 2 g
- Scaling
- 2.00%
-
- Quantity
- 1 g
- Scaling
- 1.00%
Method
- Whisk lemon juice and mustard together.
- Stir in chopped ingredients, then fold in olive oil.
- Season with salt and pepper. Rest for 20 min before serving.
The project history does not identify whether the original was Italian or tomatillo-based; this draft uses the Italian style associated with roast meats. Do not blend to a smooth purée; hand-chopping preserves texture and colour.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Mint: Replace 25 g parsley with 25 g mint leaves.
- Without anchovy: Omit anchovy and increase capers by 15 g.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Chopped herb mixture | Use chopped-herb-mixture. Use all. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Smooth paste | over-blending | chop by hand |
| Loose texture | herbs insufficiently dried | dry parsley before chopping |