Salsa Verde
There's many different ways to make this as its translation literally is green sauce, this is my way, its really herby and sharp and works amazingly well with white fish, you can follow this recipe or just bang everything into a food processor
20 - 30
minutes
0 - 0
minutes
8
servingsIngredients
- 2 tbsp of Dijon Mustard
- 1 Large Handful of Flat Leaf Parsley
- 1 Large Handful of Chervil
- 1 Large Handful of Basil
- 2 tbsp of Castor Sugar
- 2 cloves finely chopped of Garlic
- 150 ml of Extra Virgin Olive Oil
- 2 tbsp of Chardonnay Vinegar
- 1 pinch to taste of Sea Salt
Method
- Pick all your Parsley and Basil leaves and finely chop, add to this your chopped chervil, capers, garlic
- Mix well and add your Dijon mustard and chardonnay vinegar then while moving the mixture in a bowl add your olive oil slowly and season with sea salt, pop in the fridge to set up and use as required
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