Traditional Salsa Verde
Parsley, chives, garlic and shallot, chopped by hand and bound with olive oil.
Chopped by hand and never blended. That is what keeps the colour vivid and gives the sauce its traditional texture.
Enough for 10 oysters, a teaspoon on each
Do not blend the herbs. Hand chopping preserves the vibrant green colour and gives the sauce a more traditional texture.
Ingredients
- Flat-leaf parsley leaves40 g
- Chives8 g
- Garlic, 1 small clove, minced to a paste5 g
- Shallot, 1 small, finely diced20 g
- Sherry vinegar20 ml
- Fresh lemon juice10 ml
- Extra virgin olive oil120 ml
- Dijon mustard, optional, for stability1 tsp
- Flaky sea salt0.5 tsp
- Freshly cracked black pepperto taste
Method
Finely chop the parsley and the chives.
Mince the garlic into a smooth paste.
Finely dice the shallot.
Combine the parsley, chives, garlic, shallot and the Dijon if you are using it.
Stir in the sherry vinegar and the lemon juice.
Slowly whisk in the olive oil until emulsified.
Season with sea salt and freshly ground black pepper.
Allow it to stand for 20 to 30 minutes before serving, to develop flavour.
Make ahead
It can be made 4 to 6 hours ahead and kept refrigerated. Take it out of the fridge 20 minutes before serving and stir it well.
Keeping
DUKAI storage guidance
It is made 4 to 6 hours ahead at most, as the recipe says, and kept at 5°C or below. Beyond a day the herbs darken and the point of it is gone.
Allergens and diet
Mustard, if the Dijon is used. Sulphites, from the sherry vinegar.
Used in
Last refined · September 2026