Stocks & Sauces

George’s Wild Garlic Salsa Verde

Wild Garlic Salsa Verde: Here’s a recipe for a seasonal twist on one of the all-time classic sauces.

Salsa verde — as the name suggests — spans a wide range of green sauces across global cuisines. The fundamentals are simple: green herbs, chopped or blitzed, bound with oil, and seasoned with some form of acidity. After that, you’re free to embellish with whatever tasty additions take your fancy — garlic, capers, chilli, mustard, and beyond.

In this version, wild garlic leaves bring the unmistakable, pungent aroma of the British springtime, making it a perfect accompaniment to all manner of meats and fish. Enjoy!

Lamp rump served pink with jersey royals and asparagus.

Ingredients

Method

  1. Add the mint, wild garlic, capers, anchovies, and shallot to a bowl and season with salt. Then add the juice and zest of half the lemon, plus 1 tablespoon of vinegar. Stir together well before adding the olive oil.
  2. Allow to sit for 10-minutes before stirring again and tasting for seasoning. Adjust as necessary.

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