Name: Nouvelle sauce verte (Simca’s Herb Mayonnaise without Egg)
Yield: For 1½ cups (3½ dL) sauce
Cuisine: French
Ingredients: 3 tablespoons strong, creamy Dijon mustard, such as Amora or Maille; 1 cup (¼ L) oil–half olive oil and half tasteless salad oil; 2 tablespoons water; Freshly ground pepper; 2 tablespoons cold evaporated milk; 1 teaspoon capers, well drained; A dozen or so large fresh basil leaves or 1 teaspoon dried tarragon; A good handful of parsley sprigs, washed and thoroughly dried; ½ teaspoon salt; 1 tablespoon good wine vinegar

Preparation info

For
1½ cups
sauce

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

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