The Ultimate Rustic Green Sauce

If there is one “secret weapon” every home cook needs in their repertoire, it is this tart, herbaceous green sauce. It is vibrant, salty, and packed with umami.

This traditional sauce is designed to cut through the richness of simple proteins. It is the classic accompaniment to boiled meats, but it is equally brilliant drizzled over steamed or poached fish.

The Golden Rule: Meat vs. Fish

The beauty of this recipe lies in its adaptability. The base remains the same, but the acid changes depending on your main dish:

• For Meats: Use Red Wine Vinegar. It provides a robust punch that stands up to beef or pork.
• For Fish: Use Lemon Juice. It offers a brighter, lighter zest that complements delicate seafood.

Ingredients

Yields: 4 servings

• Parsley: 2 tablespoons, finely chopped (flat-leaf Italian parsley is best).
• Capers: 2 tablespoons, finely chopped.
• Anchovies: 6 flat fillets (mashed) OR 1 tablespoon anchovy paste.
• Garlic: ½ teaspoon, very finely chopped.
• Mustard: ½ teaspoon strong mustard (Dijon is preferred).
• The Acid:
  • If serving with meat: ½ teaspoon red wine vinegar.
  • If serving with fish: 1 tablespoon strained lemon juice.
• Olive Oil: ½ cup (use a high-quality extra virgin olive oil).
• Salt: To taste.

Instructions

1. Create the Base In a medium mixing bowl (or a mortar if you prefer a more rustic texture), combine the chopped parsley, capers, mashed anchovies, garlic, and Dijon mustard. Stir well until the ingredients are thoroughly mixed into a thick paste.

2. Add the Acid Stir in your chosen acid—red wine vinegar for meat dishes, or lemon juice for fish. Mix again.

3. Emulsify Slowly pour in the olive oil while beating the mixture vigorously with a fork or whisk. You want the oil to emulsify with the mustard and herbs to create a cohesive, glossy sauce.

4. Season and Adjust Taste the sauce. It should be piquante and bold.

• Salt: Add salt only if necessary (the anchovies and capers are naturally salty).
• Tartness: If you prefer a sharper sauce, add a splash more vinegar or lemon juice, but do so in very small amounts to maintain the balance.

Storage & Tips

• Make Ahead: This sauce flavors meld beautifully as it sits. You can refrigerate it in an airtight container for up to one week.
• Serving: If you have refrigerated the sauce, the oil may solidify slightly. Let it come to room temperature and give it a vigorous stir before serving.

The Ultimate Rustic Green Sauce

Master this classic rustic Green Sauce. A vibrant blend of parsley, capers, anchovies, and mustard that pairs perfectly with boiled meats or poached fish.

Cuisine: Italian Courses: Sauces

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Prep Time 15 mins Total Time 15 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped capers
• 6 flat anchovy fillets, mashed. in a mortar or bowl or 1 tablespoon anchovy paste
• ¹⁄₂ teaspoon very finely chopped garlic
• ¹⁄₂ teaspoon strong mustard, Dijon
• ¹⁄₂ teaspoon red wine vinegar , if the sauce will be used on meat
• 1 tablespoon strained lemon juice , if the sauce is for fish
• ¹⁄₂ cup olive oil
• Salt to taste

Instructions

Create the Base

1. In a medium mixing bowl (or a mortar if you prefer a more rustic texture), combine the chopped parsley, capers, mashed anchovies, garlic, and Dijon mustard. Stir well until the ingredients are thoroughly mixed into a thick paste.

Add the Acid

1. Stir in your chosen acid
2. Red wine vinegar for meat dishes, or lemon juice for fish.
3. Mix again.

Emulsify

1. Slowly pour in the olive oil while beating the mixture vigorously with a fork or whisk. You want the oil to emulsify with the mustard and herbs to create a cohesive, glossy sauce.

Season and Adjust

1. Salt: Add salt only if necessary (the anchovies and capers are naturally salty).
2. Tartness: If you prefer a sharper sauce, add a splash more vinegar or lemon juice, but do so in very small amounts to maintain the balance.

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