Sauce Verte de Chausey

Green sauce

Preparation info
  • Makes about

    250 ml

    • Difficulty


    • 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.