Salsa Verde for Beef
Ingredients
- 80g Coriander
- 80g Parsley
- 1 Tablespoon Kikoman soy sauce
- 1 Tablespoon WW Mustard Dijon
- 1 Lemon - zest and juice
- Garlic - 2 cloves
- 100g Delmaine Capers
- 3g Select Seasoning Chilli Flakes
- 750ml WW Vegetable Oil
- 20ml Megachef Premium Fish Sauce
Equipment:
- Food processor (recommended for a smoother sauce) or a sharp knife and chopping board (for a more rustic texture)
- Mixing bowl
- Zester or fine grater
- Juicer
Method
- Prepare the Aromatics & Herbs: Wash and thoroughly dry the coriander and parsley. Roughly chop them, including the tender stems. Peel the garlic cloves. Zest the lemon, then juice it.
- Combine Wet Ingredients & Aromatics: In the bowl of a food processor, combine the chopped garlic, capers, Dijon mustard, soy sauce, fish sauce, chilli flakes, lemon zest, and the juice of half the lemon. Pulse a few times until the garlic and capers are finely minced and the mixture is combined.
- Add Herbs: Add the chopped coriander and parsley to the food processor. Pulse again until the herbs are finely chopped and incorporated. Scrape down the sides of the bowl as needed.
- Emulsify with Oil: With the food processor running on low, slowly drizzle in the vegetable oil until the salsa verde reaches your desired consistency. You may not need all 750ml – start with 100ml and add more gradually. The 750ml in your list is likely the bottle size, not the amount for the recipe.
- Taste and Adjust: Transfer the salsa verde to a bowl. Taste and adjust seasonings. Add more lemon juice for brightness, chilli flakes for heat, or a tiny pinch of sugar to balance the acidity if needed. You likely won't need extra salt due to the soy sauce, fish sauce, and capers. Add freshly ground black pepper if desired. If the salsa is too thick, add a little more oil or a tablespoon of water.
