213 Sauce Verte

Green Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Blanch rapidly for 5 minutes 50 g (2 oz) each of spinach leaves and watercress leaves and 50 g (2 oz) of mixed parsley, tarragon and chervil; drain well, refresh quickly and squeeze out all the water.

Pound the leaves then squeeze them very firmly in a clean cloth so as to obtain 1 dl ( fl oz or ½ U.S. cup) of thick herb juice. Add this juice to 9 dl (1⅗ pt or 4 U.S. cups) well seasoned, very thick Mayonnaise.

This sauce is suitable for serving with cold fish and shellfish.