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Green Sauce

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  • Author: Jill Baker
  • Yield: Plenty for 6


Green sauce is a wonderful thing and goes with almost every meat, roast, boiled, or cold; vegetables; and some fish. Its companions know no bounds. The parsleys are essential, the other herbs are good additions.

Never use a food processor to make this sauce, as you will end up with a pulp rather than a textural delight.



Half a Bunch of Curly Parsley, leaves only

Half a Bunch of Flat-Leaf Parsley, leaves only

Half a Bunch of Mint, leaves only

A Quarter-Bunch of Dill, leaves only

A Small Showing of Tarragon leaves (it has a habit of taking over if added in too-large quantities)

1 Small Can of Anchovy Fillets, finely chopped

12 Cloves of Garlic, peeled and finely chopped

A Handful of Capers, roughly chopped (if extra-fine, keep whole)

Extra-Virgin Olive Oil

Crushed Black Pepper


Finely chop your herbs, but not too finely, and mix with the anchovies, garlic, and capers. Add olive oil to reach a loose, still spoonable, but not runny or oily, consistency.

Taste and season with black pepper (the anchovies should negate any necessity for salt).

Now for the possibilities…

There are many things you can add to this sauce; chopped cornichons (but do this just before serving, as they tend to discolor the sauce if left standing), and copped egg are two of the finest.

Depending on how coarsely you chop your herbs, even if at all, it can become more of a salad than sauce. Or, on the other hand, it makes a splendid salad dressing when diluted by the addition of more oil or vinaigrette.

You have five wonderful things:

  1. Capers
  2. Anchovies
  3. Extra-Virgin Olive Oil
  4. Garlic
  5. Parsley

There is no end to the possibilities…


This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.