Label
All
0
Clear all filters

Sauce Verte de Chausey

Green sauce

Rate this recipe

banner
Preparation info
  • Makes about

    250 ml

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

The granite islands of Chausey are off Granville. Whether this sauce was made there, I have not been able to discover. Perhaps it was named for its dark, speckled-green colour, rather the effect of granite. The mustard makes it a good sauce for gurnard, garfish, herring, mackerel, saithe or huss. If you cut down the mustard, or increase the cream and butter, it goes well with salmon.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title