Sauce verte de Martigues

Name: Sauce verte de Martigues (Green sauce from Martigues)
Cuisine: French
Ingredients: lemon juice (optional); yolks of 2 hard-boiled eggs, sieved; 125–150 ml/4–5 fl oz extra-virgin olive oil; salt and ground black pepper; salt and ground black pepper; 2 tablespoons capers; 3 tablespoons gherkins, chopped; 10 anchovy fillets in oil, drained and chopped; 100 g/4 oz butter, diced; 1 good handful each of chervil, flat-leafed parsley, chives and tarragon, chopped coarsely; 1 good handful each of chervil, flat-leafed parsley, chives and tarragon, chopped coarsely; 6–8 young spinach leaves, chopped coarsely; 1 good handful each of chervil, flat-leafed parsley, chives and tarragon, chopped coarsely; 1 good handful each of chervil, flat-leafed parsley, chives and tarragon, chopped coarsely

Green sauce from Martigues

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 good handful each of chervil, flat-leafed parsley, chives and tarragon, chopped coarsely
6–8 young spinach leaves, chopped coarsely</

Europe
France
Provence
Fish course
Sauce
Pescatarian
Gluten-free

Method

To Prepare the Herbs for Colouring

Wash, dry and chop the herbs and spinach leaves. Place them in a small saucepan; add cold water to cover and bring gently to the boil. Remove from the heat; drain and squeeze dry.

To Make the Sauce

Combine the prepared greens in a mortar and pound until smooth; add the