Sauce Verte (green sauce)
Sauce Verte

One of these recipes maybe what you are looking for. Submitted by Kathy,
Kerikeri, New Zealand.

Sauce Verte (Green sauce)

Two handfuls spinach
3-4 sprays each tarragon and chervil
a quarter cucumber.
Half pint Sauce Blanche (see below);
2 egg yolks
2 tablespoons cream.

Boil the spinach and herbs for 5 or 6 minutes; drain, press, and pass
through a fine wire strainer. Peel the cucumber and cut into fine dice,
blanch in boiling water for half a minute, then drain. Prepare the sauce
as follows below. Combine egg yolks and cream into a liason. Whisk in the
liaison before the butter, and finish the sauce with the puree (about 1
tablespoon). Reheat the sauce carefully if necessary, but on no account
boil. Just before serving stir in the cucumber.



Sauce Blanche Or Butter Sauce

For half pint take:
2 oz fresh butter
1/2 oz flour
1 1/2 gills water;
a pinch of salt and pepper
a few drops of lemon juice.

Choose a saucepan that will hold at least double the quantity of sauce so
that there is plenty of room to beat vigorously without spilling. Take a
good half ounce of the butter, melt gently in the pan, and stir in the
flour off the heat. Do not cook but work well with a wooden spatula to a
smooth paste. Now boil the water and when bubbling pour it on to the
paste, still off the heat, in a steady stream, beating well with a sauce
whisk until smooth and free from lumps. Add the salt and pepper, and the
lemon juice and the rest of the butter in small pieces, whisking just
enough to mix into the sauce.

Note: It is important that a Sauce Blanche is not boiled at any time as
this
gives an unpleasant gluey taste. The flour will be cooked if the water is
really boiling when poured on.




Sauce Verte

Half pint mayonniase
a good handful of green herbs consisting of watercress,parsley, and
spinach leaves
2 fillets of anchovy
cream.

Prepare the mayonnaise (below). Boil the herbs for 5 to 6 minutes in
salted water and when tender drain and rub through a strainer with the
anchovies. Add this puree to the mayo with a tablespoon of boiling water.
Finish with a tablespoon of cream if wished.

Mayonnaise

3 egg yolks
salt
pepper
a little French mustard
1/2 pint olive oil
1-2 tablespoons wine vinegar.

Cream the yolks well in a basin adding two large pinches of salt and one
pinch of pepper and the mustard. When thick, add two tablespoons of the
oil very slowly, dripping it from the point of the spoon. If the sauce
becomes too thick dilute with a few drops of vinegar. Now add the rest of
the oil a little more quickly, beating well all the time. Add the vinegar
to taste and when the sauce becomes too solid. Adjust the seasoning.

Sauce Verte Variation

Prepare the recipe above but use blanched leaves of
spinach, watercress, tarragon, chervil and chives and omit anchovies and
cream


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