Nouvelle sauce verte

A kind of mustard mayonnaise without egg, which I wrote about in my last book, this sauce deserves to be repeated because it can be made so successfully in the food processor. It allows you to serve a mayonnaise-type sauce when you might otherwise not wish to serve anything with egg, for reasons of menu balance or of diet. With the help of the processor, the making of this sauce becomes child’s play: the emulsion of oil and mustard, stabilized with cold evaporated milk, is perfect every tim