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My Salsa Verde ©

March 28, 2012

Excellent with Roast Beef !




4 persons




2 tbs finely chopped parsley

2 tbs finely chopped basil

2 tbs finely chopped mint

2 cloves garlic finely chopped

2 tbs Dijon Mustard

2 tbs Olive oil

2 twists of salt

Ground black pepper

2 dashes of Tabasco

3-4 tbs Meat juices




1. Pick the leaves off stalks of your herbs and wash carefully in salted water.Place on kitchen paper and pat dry with an extra sheet.

2. Place in blender with the rest of the ingredients, except the meat juices. Blend well. This you can do ahead of time.

3. When Roast Beef is ready, pour juices off into bowl, ladle off extra fat and pour juices into the above sauce, mix well. It should be thick, like Mayonnaise .

4. Serve together with Roast Beef or other cuts of meat.




Final result, delicious!





One Comment leave one →
  1. Sophia permalink
    July 15, 2012 5:03 pm

    We have made this about 6 times…and every single time it is a hit! We made it for a Venezuelan friend’s farewell party…loads of South American friends said it was he BEST salsa verde they had ever had (“better than my grand mother’s” was 1 comment…!!!).
    Thanks again Jane!! xxx


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