Sauce, you love a sauce don’t you? Yum yum, sauce.
“Excuse me waiter, could I have some more sauce?” You ask embarrassingly in a restaurant.
“Please, just a drop more sauce, I love sauce you see. Don’t I love sauce, darling? Go on, tell him,” you plead.
“Yes, he really does like sauce.”
BUT, what is the best sauce? The more intelligent among you will have probably put the title of this post and that question together and come up with an answer.
For the more simple that darken our world, I’ll eliminate any doubt: the best sauce is Salsa Verde.
No, it’s not a dance. No, it’s not a bloke who plays the piano from the 1800s. It’s a green sauce.
You see, ‘Salsa Verde’ cleverly means ‘green sauce’, and there are many varieties. French, Argentinian, Mexican all sorts. However, most of these are wrong.
There is only one acceptable type of salsa verde, and it is my version of how Italians do it.
Ingredients
- Capers
- Anchovies
- Garlic
- Olive oil
- Red wine vinegar
- Fresh basil
- Flat-leaf parsley
- Salt
- Pepper
Method
Get a food processor, plug it in. Put a handful of basil and parsley in, chuck in some olive oil.
Blend it a bit.
Chuck in two or three cloves of garlic, a table spoon of red wine vinegar and 7/8 anchovy fillets.
“Whoa! That sure is a lot of anchovies,” I hear you whimper.
Yes, it is and it is time you fucking grew a pair, you’re probably the sort of person who sees a recipe that calls for one clove of garlic and actually only uses one. Put all the anchovies in if you want and thank me later.
Stick some capers in, maybe a tablespoon? I’m not sure, I think I just use whatever spoon I’ve got closest.
TASTE
Now, does it need more of anything? More anchovies probably, keep adding anchovies until you’re happy with it.
What now?
You’ve got yourself a delicious green sauce, but now what? Sure, you could just eat it with a spoon, but the real beauty of this stuff is that it goes with pretty much anything.
Steak – YES
Fish – YES
Chicken – YES
Badger – Probably
And most recently for me – duck – YES.
Foodie Boys 