Green Sauce

Preparation info

  • Difficulty


  • Yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About


Combine ¼ cup (60 milliliters) mayonnaise (homemade or bottled) with 3 tablespoons (45 grams) each minced chives, drained and chopped capers, chopped parsley, and chopped sorrel (optional); 2 tablespoons (30 grams) each chopped tarragon and chopped chervil (optional); 1 tablespoon (15 milliliters) prepared mustard; and 1 tablespoon (15 milliliters) wine vinegar, or more as desired. Gently whisk in 1 cup (250 milliliters) extra-virgin olive oil in a steady stream. Season with salt and pepper. For a greener, more subtly flavored sauce, purée the sauce with an immersion blender.