Joseba Arguiñano shares tips for perfect salsa verde

Chef Joseba Arguiñano has shared specific culinary techniques to ensure that salsa verde, a staple of Spanish and Basque cuisine, maintains a bright color and fresh aroma. To avoid a greyish appearance or bitter taste, Arguiñano emphasizes several key steps.

First, garlic should be poached in olive oil over medium-low heat without allowing it to brown. Once the garlic releases its aroma, flour should be added and cooked for two to three minutes to remove the raw taste. After adding white wine and allowing the alcohol to evaporate, fish stock is incorporated and stirred until thickened.

The most critical step for preserving the sauce’s vibrant green color and intense aroma is adding a generous amount of fresh parsley at the very end, once the heat has been turned off. This prevents the parsley from oxidizing and turning dark.