Sauce Verte

Green Mayonnaise

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • ½ pint well-flavoured mayonnaise
  • 1 handful each sprigs of watercress, parsley and chervil


Wash sprigs of watercress, parsley and chervil; pick them over carefully and put them in a saucepan with a little salted boiling water. Allow greens to boil for 6 to 7 minutes; drain and press as dry as possible. Pound greens in a mortar; rub through a fine sieve and add green purée to mayonnaise.