Sauce Verte
A Bride’s Cookbook (1962) recommends this sauce for chilled fish, particularly salmon. This is a vibrant, herbaceous accompaniment for really any protein; it’s a zesty blend of spinach, watercress, parsley, chives, and lemon, blended into mayonnaise. Commonly attributed to a French chef in 1756, mayonnaise is believed to have been named in honor of the Battle of Port Mahon. While the legendary mayonnaise makes the base of this sauce, you can opt for greek yogurt instead for a lighter option.
- 4 spinach leaves
- ½ bunch watercress
- 4 sprigs parsley
- 1 tsp. chopped chives
- 1 tsp. lemon juice
- 1 cup mayonnaise
Wash and chop 3 or 4 spinach leaves, ½ bunch watercress, and 3 or 4 sprigs parsley. Add 1 teaspoon chopped chives. Put through a food mill or swirl in an electric blender with 1 teaspoon lemon juice. Strain into 1 cup mayonnaise. Mix well.