Sauce Verte II RecipeOrigin: France Period: Traditional |
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This is a classic French recipe for a cold, green, sauce made from a mayonnaise base that's typically served with salmon, salmon trout and other cold fish. Ingredients:
400ml mayonnaise sauce 
Sauce Verte II Preparation:Method:Bring a pan of lightly-salted water to a boil, add the herbs and boil until just tender (about 4 minutes). Drain thoroughly then rub the herbs through a fine-meshed sieve to purée. Stir this purée into the mayonnaise immediately before serving (if you keep the mixture too long it will oxidise and turn brown rather than being a pleasant green). Season to taste with salt and black pepper then finish with a little cream and serve. |
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Other recipes with greens and herbs as primary ingredients: Kvasheni Ohirky Lamb & Water Mint Meatballs Dutch Salad Pollack with Cockles and Sea Beet Ukrainian Thick Cabbage Soup Hop Shoots and Spring Onions Steamed Ground Elder Bladderwrack Tea Endive and Asparagus Gratin Stewed Salsify Roasted Red Pepper and Garlic Sauce Asparagus and Wild Chervil Soup Coriander Pesto Purslane Salad Havgitov Spanach Mallow Leaves Easter Bunny Bread Savoy Cabbage à la Polonaise Lahana Gaghamb Nettle Pâté Sauce Vin Blanc for Fish Confit d'Algue Brussels Sprouts Purée Cauliflower Salad Sauce Ravigote Pesto Petiolata 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 |
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