Name: Green Sauce (Bagnet Verd)
Yield: Makes 1 cup
Ingredients: 6 tablespoons heavy cream or half-and-half; 8 anchovies, soaked in cold water for 5 minutes, drained and chopped; 4 hard-cooked egg yolks; 2 garlic cloves, finely chopped and crushed to a paste; 2 tablespoons white wine vinegar; 1 cup tightly packed Italian parsley leaves; ½ cup tightly packed fresh mint leaves; salt and pepper to taste; ¼ cup drained capers; ½ cup extra virgin olive oil; 4 teaspoons sugar

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Serve this sauce cold.

Ingredients

4 hard-cooked egg yolks
6 tablespoons heavy cream or half-and-half
2 g

Method

If you’re using a food processor, combine all the ingredients except the olive oil and the salt and pepper and puree them—using the pulse mechanism—for about 1 minute, until the mixture is smooth. Transfer the sauce to a mixing bowl and slowly work in the olive oil with a wooden spoon. Season with salt and pepper.

If you’re making the sauce by hand, work the egg yolks and heavy cream to