Sauce Verte

Spinach, Anchovy, and Caper Sauce

Preparation info

  • Difficulty


  • For

    1 cup

    sauce (enough for 6 people)

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is an unctuous but refreshing sauce, delicious with cold meat or broiled fish. You may also fill tomato or zucchini halves with it for plateau de hors-d’oeuvre variés (see Oeufs et Légumes).

The blender is a great help for this recipe. Covered with plastic wrap, the sauce will keep two or three days in the refrigerator.


  1. half a 10 - ounce package frozen spinach
  2. 1 thin slice bread
  3. 1 hard-boiled egg, sliced in half
  4. 6 anchovy fillets, rinsed and chopped
  5. ½ cup olive oil
  6. 2 tablespoons red wine vinegar
  7. salt
  8. freshly ground black pepper
  9. 1 tablespoon minced cornichons (see Gherkins), or whole capers


Blanch the spinach, let it cool, and squeeze it with your hands to remove excess moisture. Put it in the blender.

Add a little water to the bread, then squeeze it so that you have about 2 tablespoons of bread paste. Add this to the blender. Add the egg, anchovies, olive oil, and vinegar. Blend on high speed, stopping from time to time to scrape down the sides. In 3 to 4 minutes you should have a very smooth sauce.

Pour the sauce into a bowl and add salt and pepper to taste. Add the gherkins or capers and chill.