Salsa Verde
Photo: Brown Cannon III
This garlicky, herby Italian sauce is a classic with roast beef. Although using a mortar gives the sauce a nice coarse texture, you can also make it in a food processor.
How to Make It
Step 1
1
Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.
Step 2
2
Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.
Step 3
3
Turn into a bowl and top with remaining 2 tbsp. capers.
Step 4
4
Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.
Ingredients
1/2 cup fine dried bread crumbs
6 tablespoons red wine vinegar
9 salt-packed anchovy fillets, rinsed; or oil-packed
2 garlic cloves
6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided
Yolks from 3 hard-cooked large eggs
1 tablespoon plus 1 tsp. canned tomato paste
2 1/4 cups packed roughly chopped flat-leaf parsley leaves
About 1 cup extra-virgin olive oil
