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Sauce Verte

Sauce Verte

Sauce Verte By Kalle Bergman

Honest Cooking loves all things green. Like this Sauce Verte for instance, made the old fashioned way.
By Kalle Bergman

Sauce Verte By Kalle Bergman

This is one of my all time favourite 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.

Many modern recipes turn this lovely sauce into merely a mayonnaise with some herbs in it – but I prefer the old fashioned version, packed with serious amounts of spinach, fresh herbs and garlic.


Serves 8

2 Cups (5 dl) organic mayonnaise (homemade if you have the time)

6 Tablespoons finely chopped spinach

4 Tablespoons finely chopped parsley

2 Tablespoons finely chopped dill

2 Tablespoons finely chopped chives

See Also

1 Tablespoon finely chopped tarragon

3 Cloves of garlic, finely chopped

2 Tablespoons lemon juice

Salt & Pepper

1. Gently mix all the ingredients in a large bowl. Season with salt and pepper, and leave in the fridge for at least one hour before serving.

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