Hard-cooked egg yolks help emulsify this sauce, adding a creamy richness to the fresh herbs. Paired with bollito misto, it provides bright and zippy flavor to long-cooked, richly savory meat.

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Credit: Cedric Angeles

Recipe Summary test

total:
25 mins
Yield:
Makes about 1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together parsley, oil, bread, chopped egg yolks, vinegar, cornichons, capers, anchovies, garlic, and salt in a medium bowl until thoroughly combined.

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Make Ahead

Refrigerate salsa verde in an airtight container up to 2 days.

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