Verte Sauce

Ingredients

• the yolk of a very fresh egg
• two gills of good olive oil
• half a teaspoonful of salt
• a good pinch of pepper
• half a tablespoonful of chopped parsley
• half a tablespoonful of watercress
• a teaspoonful of shallots
• half a tablespoonful of tarragon vinegar
• three tablespoonfuls of celery chopped exceedingly fine

Method

1. 1

   Start an ordinary mayonnaise by mixing egg yolk with olive oil, stirring constantly.

2. 2

   Add salt, pepper, and fine herbs through a strainer.

3. 3

   Finish by adding tarragon vinegar while stirring.

4. 4

   For a celery sauce, substitute fine herbs with chopped celery.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 391. The excerpt below is the record exactly as published.

Verte Sauce. — Start an ordinary mayonnaise. The yolk of a very fresh egg, two gills of good olive oil poured drop by drop, Stirling all the time with a wooden spoon, always in the same direction, and not too fast. Add half a teaspoonful of salt and a good pinch of pepper. Then add the following fine herbs : half a table- spoonful of chopped parsley and water- cress, a teaspoonful of shallots. These fine herbs must be chopped very fine and put through a fine strainer. To finish the sauce pour drop by drop, stirring meanwhile, half a table- spoonful of tarragon vinegar. The sauce must have the consistency of butter. The olive oil must be at a moderate temperature. A fine sauce with celery is made in the same way, but instead of fine herbs put three table-spoonfuls of celery chopped ex- ceedingly fin

Cook this with the app: pantry check, scaling, and the assistant.