Sauce Verte

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • ½ pint well-flavoured mayonnaise
  • 1 tablespoon finely-chopped watercress leaves
  • 1

Method

Whirl mayonnaise, chopped watercress and herbs in an electric blender, or blend well with a whisk, and add lemon juice, salt and freshly-ground pepper, to taste. Serve this sauce with fish and shellfish, poached and grilled salmon, or fish mousse.