Salsa Provenzal

October 20, 2011

Salsa Provenzal - kvalifood.com

Salsa provenzal is an Argentine condiment made from just three things: fresh parsley, raw garlic, and oil. Despite the French name, it has nothing to do with Provencal cooking - no tomato, no herbs beyond parsley. The distinction from chimichurri is the absence of oregano, vinegar, and chili flakes. It is served at the asado table alongside grilled meats, on french fries, grilled vegetables, and pizza.

Ingredients

Makes ca. 120 ml

30 g fresh flat-leaf parsley leaves (~1 medium bunch), stems removed
3 garlic cloves (~15 g), peeled
50 ml sunflower oil (or other neutral oil such as corn or peanut)
1/2 tsp fine salt

Directions

Wash the parsley and dry it thoroughly - a salad spinner works, or pat dry with a clean towel. Remove all stems and use only the leaves.
Finely chop the parsley leaves by knife. Aim for a fine mince, not a paste.
Peel the garlic cloves and mince them as finely as possible with a knife. Do not use a press.
Combine the chopped parsley and minced garlic in a bowl. Add the salt and mix.
Pour in the oil gradually while stirring, until the mixture is evenly combined. The sauce should be loose enough to spoon but not watery.
Cover and let rest in the refrigerator for at least 1 hour before serving (2 hours is better). This allows the garlic to mellow and the flavors to merge.

Notes

Do not use a blender or food processor. The texture should come from hand-chopping.
Serve at room temperature for best flavor - take it out of the fridge 15-20 minutes before the meat comes off the grill.
Press plastic wrap directly onto the surface of the sauce to prevent browning during storage.
Most Argentine cooks recommend against olive oil for this sauce - neutral oils let the parsley and garlic shine.
Keeps in the refrigerator for several days.