Green mayonnaise, also called sauce verte in French, is a sauce made by combining mayonnaise with blanched, cooled, and puréed spinach, watercress, parsley, chervil, and tarragon. Larousse 1961 uses the term interchangeably with vert pré sauce.

Contains: Chervil Parsley Spinach Tarragon Watercress
Categories: Mayonnaise
Contains, including ancestors: Egg
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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