Salsa Verde (Basque green sauce)

Name: Salsa Verde (Basque green sauce)
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 3 tbsp Extra Virgin Olive Oil; 3 cloves of Garlic, finely chopped; 1 tbsp All-purpose Flour; 120ml Dry White Wine; 250ml Fish Stock; 30g Flat-Leaf Parsley, very finely chopped; 1/2 tsp Fine Salt, to taste

This Basque-style Salsa Verde is a bright, herb-forward green sauce with a silky body and a gentle tang from white wine — perfect for seafood or grilled vegetables. Fresh parsley and garlic are blended into a flavorful sauce thickened with a light roux and enriched with fish stock for depth.

This Basque-style Salsa Verde is a bright, herb-forward green sauce with a silky body and a gentle tang from white wine — perfect ... Show more

es-pv Traditional Basque Recipe

Health Grade

C- · Balanced

Rating

4.5

Time

15 min

Price

0,45 €

Calories

132 kcal

low calorie

quick

easy

low carb

Method

Wash the parsley

Rinse the flat-leaf parsley under cold water, then shake off the excess and pat it very dry with a clean kitchen towel or paper towels. Set it aside so it is ready for chopping.

Chop the aromatics

Peel the garlic cloves and chop them very finely. Strip the parsley leaves and any tender upper stems from the tougher stalks, then chop it very finely too, aiming for a soft, almost fluffy pile so it blends smoothly into the sauce.

Warm the oil

Set a medium saucepan over medium-low heat and add the extra virgin olive oil. Let it warm for about 1 minute, until it looks loose and lightly shimmery but is not smoking.

Cook the flour base

Add the garlic to the warm oil and stir for 30 seconds to 1 minute, just until fragrant and softened without browning. Sprinkle in the all-purpose flour and stir continuously for 1 minute, making a smooth, pale paste with no dry spots left.

Simmer the sauce

Pour in the dry white wine in a slow stream, whisking or stirring constantly so the flour loosens smoothly without lumps. Once the mixture looks even, add the fish stock and bring it to a gentle simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sauce is glossy and lightly thickened enough to coat a spoon, then stir in the chopped parsley during the last 30 seconds. Taste and season with fine salt as needed.