Gordon Ramsay Salsa Verde Recipe
If you want a fresh sauce, try this. This Gordon Ramsay Salsa Verde Recipe is bold and bright. It brings life to any dull dish.
Equipment
- Sharp knife
- Large Bowl
- Cutting Board
- Microplane
- Small spoon
- Measuring Spoons
Ingredients
- 1 cup Parsley
- 0.5 cup Mint
- 0.5 cup Basil
- 1 tbsp Capers
- 2 fillets Anchovies
- 1 clove Garlic
- 1 tsp Dijon Mustard
- 1 tbsp Red Wine Vinegar
- 0.5 cup Olive Oil
Instructions
1. Prep the Herbs
- Wash your parsley, mint, and basil very well. Pat them dry with a clean paper towel. Chop them very finely with your sharp knife. Do not crush them or they will turn black.
2. Prepare the Aromatics
- Peel your garlic cloves carefully. Grate them into a fine paste. Chop your capers and anchovies into tiny pieces. They should almost look like a thick paste.
3. Mix the Base
- Put the herbs into your large mixing bowl. Add the garlic, capers, and anchovies. Stir in the Dijon mustard and red wine vinegar. Mix them until the colors look very vibrant.
4. Emulsify the Oil
- Pour the olive oil in a slow stream. Whisk the mixture constantly as you pour it. This keeps the sauce from separating too quickly. The sauce should look glossy and thick.
5. Season and Rest
- Add a pinch of salt and black pepper. Stir it one last time. Let it sit for ten minutes. This lets all the flavors blend together perfectly.
Notes
➜ Use only the freshest green herbs you can find.
➜ Do not use a blender for a chunky texture.
➜ Chop the anchovies until they are like a paste.
➜ Add the oil slowly to keep the sauce thick.
➜ Taste before adding salt because capers are very salty.
➜ Use extra virgin olive oil for the best flavor.
➜ Make it right before serving for the brightest color.