Name: Green Sauce (Sauce aux Herbes)
Yield: Servings: 4 to 6
Cuisine: French
Ingredients: Handful finely chopped parsley; 1 teaspoon finely chopped fresh tarragon; 6 anchovy filets (preferably 3 whole anchovies in salt, soaked, fileted, rinsed well, sponged dry, then chopped); Salt, pepper; 1 teaspoon (or more to taste) vinegar or lemon juice; ⅓ cup olive oil; 3 hard-boiled egg yolks; 2 ounces stale bread without crusts, soaked in warm water, squeezed thoroughly; ½ pound each spinach and the green parts of chard leaves (parboiled together, the chard put to cook 5 minutes earlier, counting 7 or 8 minutes in all, then squeezed dry and chopped); 1 tablespoon (or more to taste) capers, rinsed, drained

Preparation info

Servings:
4 to 6

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

1 tablespoon (or more to taste) capers, rinsed, drained
Salt, pepper
6 anchovy filets (preferably

Method

A large marble mortar is much the easiest to work with—lacking that, use a wooden bowl. Pound the capers to a paste with the seasonings, add the anchovies, pound, add the tarragon, the parsley, and the greens, pounding to a purée. Pound and stir in the soaked bread, then the egg yolks, and, when the mixture is absolutely smooth and uniform, begin dribbling in the olive oil, stirring vigorously