📝 About This Recipe
A jewel of classical French cuisine, Sauce Verte is a sophisticated, herb-driven variation of a traditional mayonnaise that brings a burst of garden-fresh vibrance to any plate. Unlike its Italian or Spanish counterparts, this version relies on a silky, hand-whisked emulsion and a precise blend of blanched aromatics to achieve its signature deep emerald hue and velvety texture. It is the perfect bright, acidic counterpoint for poached fish, cold roast meats, or crisp spring vegetables.
🥗 Ingredients
The Green Base
- 1 cup Fresh Spinach Leaves (packed, stems removed)
- 1/2 cup Fresh Flat-Leaf Parsley (leaves only)
- 1/2 cup Fresh Watercress (tough stems removed)
- 1/4 cup Fresh Chives (roughly chopped)
- 2 tablespoons Fresh Tarragon (leaves only)
- 2 tablespoons Fresh Chervil (optional, for authentic Parisian flavor)
The Emulsion
- 2 large Egg Yolks (at room temperature)
- 1 tablespoon Dijon Mustard (smooth, high-quality)
- 1.5 cups Neutral Oil (such as grapeseed or canola)
- 1/4 cup Extra Virgin Olive Oil (fruity and mild)
- 1-2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon White Wine Vinegar (for sharp acidity)
Seasoning & Finish
- 1 tablespoon Capers (rinsed and very finely minced)
- 1 small Shallot (minced into a paste)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Prepare an ice bath by filling a medium bowl with cold water and ice cubes. Set aside.
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2
Bring a small pot of salted water to a rolling boil. Blanch the spinach, parsley, watercress, tarragon, and chervil for exactly 30-45 seconds until bright green and slightly wilted.
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3
Immediately drain the herbs and plunge them into the ice bath to shock them; this preserves the vivid emerald color.
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4
Once cold, remove the herbs and squeeze them firmly in a clean kitchen towel or cheesecloth to remove every possible drop of excess moisture. This is crucial for a thick sauce.
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5
Finely mince the blanched herbs by hand or pulse them in a small food processor with a teaspoon of the oil until they form a smooth, thick green paste.
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6
In a heavy glass bowl, whisk together the room-temperature egg yolks, Dijon mustard, and white wine vinegar until well combined and slightly frothy.
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7
Begin adding the neutral oil drop by drop, whisking constantly and vigorously. Do not rush this stage, as the emulsion needs a stable base.
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8
Once the sauce begins to thicken and pale, you can begin adding the remaining neutral oil and olive oil in a thin, steady stream while continuing to whisk.
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9
Whisk in the lemon juice; the acidity will thin the sauce slightly and turn it a beautiful creamy white.
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10
Fold in the prepared green herb paste, minced capers, minced shallots, and chopped chives until the color is uniform and striking.
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11
Season with kosher salt and white pepper. Taste and adjust acidity with an extra drop of lemon juice if needed.
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12
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the sauce to firm up.
💡 Chef's Tips
Always blanch and shock your herbs; using raw herbs will result in a gritty texture and a duller color. Ensure your egg yolks are at room temperature to encourage a stable, unbreakable emulsion. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen the consistency. Never use a high-powered blender for the oil emulsion as it can turn the olive oil bitter; whisk by hand or use a food processor on low speed. Squeeze the herbs until they are bone-dry to prevent the sauce from becoming watery and breaking.
🍽️ Serving Suggestions
Serve alongside chilled poached salmon or trout for a classic French bistro presentation. Use as a dip for blanched asparagus, radishes, and soft-boiled 'jammy' eggs. Drizzle over grilled chicken paillard or cold roast beef sandwiches. Pair with a crisp, high-acidity white wine like a Sancerre or Chablis. Accompany with boiled new potatoes tossed in butter and sea salt.