Green Sauce

Bagnet Verd

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

Splendid Soups

Splendid Soups

By James Peterson

Published 2000

  • About

Serve this sauce cold.


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


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