Clarissa Dickson Wright, Johnny Scott

Green Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is the traditional medieval sauce to be served with fish and game. It is sharp and if you find it too much, add a finely mashed yolk of a hard-boiled egg and a little olive oil. It is, I suppose, the precursor of mint sauce and probably came back from the Crusades. Use what herbs you have but let mint and parsley dominate.

Ingredients

  • 12 sprigs of fresh herbs
  • 2 ounces fresh fine white bread crumbs (about 1

Method

Finely chop the herbs. Sprinkle the bread crumbs with the vinegar and leave for 10 minutes. Crush the garlic in a mortar, add the herbs, bread crumbs, salt and pepper, and pound well. Add enough vinegar to bring to the consistency of thin bread sauce.