Sauce Verte (Green sauce)

By Craig Claiborne

Published January 25, 1983

Total Time
5 minutes
Rating
4(7)
Comments
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Featured in: MEMORABLE RE-CREATIONS OF RESTAURANT FAVORITES

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Ingredients

Yield:About 1¼ cups

  • 1 cup freshly made mayonnaise

  • ½ cup coarsely chopped watercress

  • 2 tablespoons finely chopped fresh dill

  • ¼ cup finely chopped parsley

  • 2 tablespoons water

Ingredient Substitution Guide
Nutritional analysis per serving

9 milligrams cholesterol; 161 calories; 4 grams monosaturated fat; 11 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 135 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put mayonnaise in small bowl.

  2. Step 2

    Put watercress, dill, parsley and water into container of food processor or blender. Process as fine as possible.

  3. Step 3

    Pour liquid herb mixture into mayonnaise and stir.

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Ratings

4 out of 5
7 user ratings
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Comments

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Melody Fromage

More dill!

skyandstars

Delicious, but in my opinion, needs a judicious squeeze of lemon juice.

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