Damien Pignolet

Cold Pistachio & Verjuice Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This sauce is a perfect match for grilled salmon fillet on a summer menu.

Ingredients

  • 120 ml pistachio nut oil, ideally Leblanc
  • 3 teaspoons snipped chervil leaves
  • 2<

Method

  1. Combine the first 5 ingredients, adding enough verjuice to freshen.
  2. Finish with a few drops of lime juice.