Return to listing

Italian Green Sauce (Salsa Verde)

This is a strong-flavoured, quite garlicky sauce that does wonders for plain mackerel fillets or some grilled trout. This behaves rather like a very thick vinaigrette and, before each serving, always needs to have another mix.



To start with, chop the anchovy fillets as small as possible and crush them to a paste in a mortar (if you haven't got a mortar, a small bowl and the end of a rolling pin will do).
Put the capers in a small sieve and rinse them under cold, running water to remove the vinegar they were preserved in. Dry them on kitchen paper and chop them as minutely as you can and add them to the anchovies.
Next add the mustard, garlic, lemon juice and some freshly milled black paper and mix well. Now add the oil, mix again and check the taste to see how much salt to add.
Just before serving, sprinkle in the chopped herbs and again mix thoroughly so that all the ingredients are properly combined.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... the creaming method
28 Nov 2015 18:08
Coffee Break Racking my brains
27 Nov 2015 18:52
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Choux pastry
27 Nov 2015 20:16
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by