Emulsifier Free Mojo Verde
This vibrant Canarian-style green sauce is built entirely from whole, recognizable ingredients — fresh herbs, garlic, olive oil, vinegar, and spice — with absolutely nothing processed or synthetic in sight. That matters more than it might seem, because many store-bought condiments and even some restaurant sauces sneak in lecithin, mono- and diglycerides, or other emulsifying agents to achieve that smooth, stable texture. Here, the blending technique does all that work naturally: streaming the olive oil in slowly while the motor runs creates a beautifully cohesive sauce without any additive assistance. The result is bright, garlicky, and herby with a gentle heat from the chile and a clean tang from the white wine vinegar. It's the kind of sauce that makes grilled chicken, roasted vegetables, or even a simple piece of crusty bread feel like something special. A batch keeps in the fridge for up to five days, so you can drizzle it over everything you eat this week without a second thought.
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Learn more →Ingredients
8 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp white wine vinegar
- ⅓ cup extra-virgin olive oil
- 2–3 tbsp water, as needed
- 1 small green chile (such as serrano or jalapeño), seeded (optional)
Instructions
- 1
Combine the cilantro, parsley, garlic, cumin, salt, black pepper, white wine vinegar, and green chile (if using) in a blender or food processor. Pulse 6–8 times until the herbs and garlic are roughly broken down.
- 2
With the motor running, stream in the olive oil in a slow, steady pour until the sauce is smooth and bright green, about 30–45 seconds. Scrape down the sides once if needed.
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