How to Make Sauce Verte

Sauce Verte is a classic French green sauce that works magically well accompanying almost any protein, from fish and seafood, to grilled steak or just a slice of toasted bread.

This is one of my all time favorite side dishes. Sauce Verte – the green French sauce with a history that goes all the way back to the renaissance. What’s so good about it? Besides the fact that it tastes great, it is really simple to make, and it goes very well with almost any type of dish. As a dip served with some homemade breadsticks. As a fresh sauce for fish or pork. Or together with just about anything that you’d put on the barbeceue. It never really goes wrong.

The original recipe uses breadcrumbs and olive oil, but most modern recipes turn this lovely sauce into a mayonnaise with some herbs in it. That’s delicious too, but I honestly prefer the old fashioned version, packed with serious amounts of spinach, fresh herbs and garlic. Make sure you give the sauce an hour to rest in the refrigerator after blending, to really give those flavors some time to develop.

Now green sauces are not unique to France by any means. In fact, it is rather ubiquitous around the world, and many great food cultures have their own version.

See Also

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Green Sauces Around the World:

1. Chimichurri (Argentina): This Argentinian sauce is made primarily from parsley and garlic, combined with olive oil, vinegar, and red pepper flakes. Unlike the creamy French Sauce Verte, Chimichurri is more of a vinaigrette, and it’s typically used as a marinade or condiment for grilled meats.
2. Pesto (Italy): Originating from Genoa in the Liguria region of Northern Italy, traditional pesto is a thick sauce of basil, garlic, pine nuts, Parmesan or Pecorino cheese, and olive oil. It’s commonly used as a pasta sauce but also works well as a spread or a dip. Unlike Sauce Verte, pesto has a nutty element and lacks the creamy mayonnaise base.
3. Green Chutney (India): This sauce is a blend of mint, cilantro, green chilies, lime juice, and spices. It is a staple in Indian cuisine, used as a condiment with snacks like samosas or as a side in thali meals. It’s much spicier compared to the milder European green sauces and usually does not contain any oil.
4. Salsa Verde (Mexico): Made from tomatillos, green chilies, cilantro, lime, and onions, this sauce is tangy and can range from mild to very spicy. It’s typically used as a condiment or topping for tacos, enchiladas, and other Mexican dishes. Unlike the French Sauce Verte, Salsa Verde is chunkier and has a distinctive tang from the tomatillos.

How to Make Traditional French Sauce Vert:

1. Soak the Bread:

   • Place the bread pieces in a small bowl and cover with water. Allow to soak until soft, about 10 minutes. Squeeze out the excess water.

2. ---

   Prepare the Herb Mixture:

   • In a large mixing bowl, combine the spinach, parsley, dill, chives, tarragon, and garlic.

3. ---

   Blend the Ingredients:

   • Transfer the soaked bread and herb mixture to a blender. Add olive oil and lemon juice. Blend until smooth.

4. ---

   Season and Chill:

   • Pour the sauce back into the bowl. Season with salt and pepper to taste. Refrigerate for at least one hour to allow flavors to meld.

Recipe Notes:

• Ensure that the bread is adequately soaked and excess water is fully squeezed out to avoid a watery texture.
• Adjust the consistency by varying the amount of olive oil or water slightly.
• This sauce can be stored in an airtight container in the refrigerator for up to a week.

How to Make Sauce Verte

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• Author: Kalle Bergman
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

Sauce Verte – the green French sauce with a history that goes all the way back to the renaissance. Besides the fact that it tastes great, it is really simple to make, and it goes very well with almost any type of dish.

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Ingredients

Units USM Scale 1x2x3x

• Day-old Bread (crust removed): 1 cup, torn into small pieces
• Olive Oil: 1/2 cup
• Spinach: 6 tablespoons, finely chopped
• Parsley: 4 tablespoons, finely chopped
• Dill: 2 tablespoons, finely chopped
• Chives: 2 tablespoons, finely chopped
• Tarragon: 1 tablespoon, finely chopped
• Garlic: 3 cloves, finely chopped
• Lemon Juice: 2 tablespoons
• Water: Enough to soak the bread
• Salt and Pepper: to taste

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Instructions

1. Soak the Bread:
   • Place the bread pieces in a small bowl and cover with water. Allow to soak until soft, about 10 minutes. Squeeze out the excess water.
2. Prepare the Herb Mixture:
   • In a large mixing bowl, combine the spinach, parsley, dill, chives, tarragon, and garlic.
3. Blend the Ingredients:
   • Transfer the soaked bread and herb mixture to a blender. Add olive oil and lemon juice. Blend until smooth.
4. Season and Chill:
   • Pour the sauce back into the bowl. Season with salt and pepper to taste. Refrigerate for at least one hour to allow flavors to meld.

Notes

• Ensure that the bread is adequately soaked and excess water is fully squeezed out to avoid a watery texture.
• Adjust the consistency by varying the amount of olive oil or water slightly.
• This sauce can be stored in an airtight container in the refrigerator for up to a week.

• Prep Time: 20 mins
• Chilling Time: 60 mins
• Category: Side
• Method: Mixing
• Cuisine: French