Sauce Verte RecipeOrigin: Italy Period: Traditional |
Share on Facebook |
Ingredients:The origins of this sauce are Italian, though a version had made its way to Britain in the Middle Ages. Here, however, you have the classic Italian version...
1/2 garlic clove 
Sauce Verte Preparation:Method:Add the garlic, parsley, chervil, capers and anchovies to a pestle and mortar and pound to a smooth paste. Add the onion and bread and and mix to a smooth paste. Transfer to a bowl and whisk-in the oil drop by drop before seasoning with the lemon juice and black pepper. This sauce is the ideal accompaniment to cold white meats. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Sauce Verte to your online bookmark site: 
| ||
|
More European recipes... More recipes for sauces and jams... More recipes for Bread... More recipes for Fish... More Italian recipes... |
|
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with herbs and fish as primary ingredients: Tuna with Safran and Coconut Milk Bermuda Salmon Mero en Salsa Verde Buckwheat Noodles Salmon with Horn of Plenty and Horseradish Sauce Efo-riro Ancient Pease Pudding Stewed Eels I Irish Cod Cobbler Beef Internal Soup Sea Bass with Chanterelle Mushrooms Green Seasoning Eel Soup Fish in Vine Leaves Sweet Potato Rösti Hawaiian Fisherman's Pie Bunuelitos de Bacalao Santra Pudina ka Sharbat Hari Chatni with Anardana Clear Celery Soup Moldovan Fish and Peppers Marmitako II Lotte avec sa auce à l'ail John Dory Lemongrass Tea Peruvian Ceviche Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
