French for “green sauce,” describing a green-colored Mayonnaise. To obtain the color, a green ingredient (such as parsley, spinach or watercress) is Blanched, puréed, then placed in the middle of a kitchen towel and squeezed tightly. The extracted juice is mixed with mayonnaise, resulting in a green-colored mixture that simply tastes like mayonnaise. Sauce verte is typically served with cold fish dishes. See also Sauce.
© 1990 All rights reserved. Published by Barron's.