214 Sauce Vincent

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This sauce can be made in either of the following ways:

  1. Well blanch for 2–3 minutes, 100 g ( oz) sorrel, parsley, tarragon, chervil, chives and very fresh salad burnet in absolutely equal proportions, plus 60 g (2 oz) each of watercress leaves and spinach leaves. Drain well, refresh and squeeze out all the water. Place in a mortar and pound well adding and mixing in 6 freshly cooked hard-boiled egg yolks. Pass through a fine sieve and place the purée in a basin. Add a pinch of salt and pepper and 5 raw egg yolks; then proceed as for Mayonnaise by adding 8 dl (1⅖ pt or U.S. cups) oil and a little vinegar as necessary. Finish the sauce by adding 1 tbs Derby Sauce.
  2. Prepare the purée in the same way and in the same proportions as for Sauce Vincent 1) adding it to 9 dl (1⅗ pt or 4 U.S. cups) Mayonnaise; correct the seasoning and finish with the Derby Sauce.

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