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Cooking From Your Kitchen Garden: Salsa Verde

Alice Waters

Lesson time 09:26 min

Alice teaches you to make one of her favorite and most versatile sauces, salsa verde. Alice demonstrates a version made with macerated shallots and offers variations on the sauce to serve with meats, vegetables, and fish.

Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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ALICE WATERS: I'm going to teach you how to make a very simple sauce. It's called Salsa Verde, an Italian sauce, a green sauce, made out of green herbs. And I use it a lot to just, again, bring up the flavor. It's sometimes with a fish, sometimes with a piece of chicken. Sometimes it's just, you know, dip a vegetable in it. It's basically just shallots, maybe capers which I love, maybe even anchovies. I'm going to do this one without anchovies. I'm going to use the parsley from my garden. And again, just picking the leaves off. Not extremely carefully. It wouldn't hurt if it had a stem in there or two, but I'm roughly doing that. And I'm going to use the chives as well. It's basically just a vinaigrette variation because it has both olive oil and vinegar in it, but the primary look of it is green because it has all of this parsley, could have chervil in it as well. But because of the capers, I don't want to waste the chervil. I'd rather have the chervil in my salad as that kind of little flavor, than to lose the taste of chervil with this the Salsa Verde ingredients. Sometimes when I'm serving it with like a lamb chop, you might want to put mint in the Salsa Verde. I might even do it with the tops of fennel if I'm really thinking about a fish dish. A traditional Italian Salsa Verde has olive oil, lemon juice, parsley, and capers, and sometimes a little chopped anchovy. We've taken that idea and come up with other variations. I'm going to dice up the shallots next, because it's really nice to have them macerate a little bit in the vinegar. Because it tames the strength of the strong flavor of the shallot. These are amazing shallots. They're just so firm. Feels like they just came out of the ground. But I'm probably going to use about a half of a shallot. So I'm cutting off one end, leaving the other one intact. Works better with my fingers. But the idea is to make a little tiny dice. And to do that, you have a quite sharp knife and you're making horizontal cuts that go almost to the end, and the root is holding it all together. Now I'm going to make incisions that go right down, holding it together as they go. And then the little trick is to cut this piece very, very finely. So that you get that little cubes of shallots. And my eyes are tearing as I'm cutting it, but you can always wash your hands in cold water afterwards. But there we have our little dice of shallots. And I'm going to put these right in the bowl like that. And I'm going to put some vinegar up at the top and put all those shallots way down in there. A little bit of salt, that always helps with the taming of the shallots. And just let it sit there while I chop up the rest of the herbs. And begin chopping, just comes by practice. I love this kind of knife because I can sort of scoop things back up on the spot as I'm doing them. I kind of like hearing the rhythm of it. This one's to be quite fine because you're wanting the sauce to come together, you k...

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I have fallen in love with the simplicity yet flavorful way of cooking with the seasons and cooking with the best ingredients!

Alice is a very touching and warm woman. I can tell that she is passionate about cooking and it brings me so much joy to watch these classes. It makes me want to cook so many delicious dishes. Thanks Alice for your good advice and your smile!

Because of Alice's inspiration, tonight we cooked an amazing meal. Thanks, Alice!

I so appreciated the sweet caring calm presentation of food in a simple loving way.


I have mint growing in my garden - it came back after the winter. Tonight it will be tea! And now to find savory to grow...

A fellow student

I see a ot of posts about germs, this is a home cooking class not a restaurant class. im loving this class so far and im doing so much french cooking, would love if she went more into depth on seasonings.

Michelle B.

Unsanitary... saliva verde. Love her though and love her love of the craft.... I am a complete germaphobe and just can't get past this. I will move on to another

Short Order Cook

I am interested for Alice to post an addendum to this creative class about how to shop and cook given the current situation with farmers markets closed and reopening with very different guidelines about handling foods and interacting with shoppers, with restaurants closed and reopening with different seating capacities and sanitary guidelines. It's likely that some of the changes to how we shop and interact are semi-permanent so guidance from experts like Alice will be very helpful.

Ruby B.

I loved this. So simple. I liked how she explained the different ingredients coming together to make something else. She's just so relaxing and comforting to watch!


Just a quick question: We always see Ms. Waters using her hands as tools, e.g. to dip shallots into vinegar, taste it, etc, then grabbing the olive oil bottle without wiping or washing her hands. Does she just do it off camera and edit it out? I cannot imagine this happening in such a spotless kitchen from such an experienced cook :)

Marcelle H.

I so enjoyed Alice Waters cooking and was reminded to slow down and really appreciate the food, where it comes from, keeping it simple and enjoy with friends and family.

Marcelle H.

Somehow I lost the video. Has anyone else have this problem. I hear the audio

Tanya M.

What I love about Alice and Fanny in these lessons is the relationship that exists between the preparer and the food itself. They know how to connect with the food in a way that makes the observer want to experiment. It is such a lovely experience to watch Alice in her kitchen, absent of pretense. She is the mother of culinary arts, sharing in a natural illuminating way. She starts in a place I've often gone to fulfill my epicurian/sensorial needs--Ferry Market.

Theresa H.

Thank you for your authenticity Alice Waters! This is such an inspiration.