How To Make Salsa Verde

Step 1: You will need

Hi, I am Matt Kemp from the Underground Cookery School. I am going to show you how to make a series of sauces. Hope you enjoy it.

Hi guys, today I am going to show you how to make Salsa Verde. The literal translation is green sauce and it goes particularly well with, I mean if you like the Italian way of doing mint sauce, it would go beautifully with chicken, definitely goes with lamb and white fish like crappie, or sea bass will beautifully go with it. So the first thing we are going to do is add the green ingredients that are the herbs.

So I have got some chopped basil, some chopped parsley, and some chopped mint. The mint is what makes it go nicely with the lamb. I have also got some anchovies, fresh anchovies.

You can use the tinned ones. That is what is going to give this its saltiness. I have got some cornichons which are baby gherkins.

Again, if you cannot get the cornichons, you can use the gherkins. I just love the cornichorns. I think they taste better.

And then, I am going to add some caper berries. They are going to go in and a little bit of dijon mustard. Personally, I think it has to be dijon mustard.

You will have your theory on that. I am going to add two more ingredients, which is white wine vinegar, which is really what is going to get the sauce on fire. It has got a real lot of acidity to it, which cuts through everything.

Then lots of very good quality extra virgin olive oil, which just bring this together to make, I think, is the perfect Salsa Verde. What I am going to do is plate this up, so that you can get an idea of the consistency that you are after for Salsa Verde. But you do not want it too wet.

But at the same time, you also get the benefit of all those herbs. There you have the perfect Salsa Verde.