Sauce Verte

Sauce Verte
Recipe type: A French Green Sauce
Serves: 1 cup
  • 1 quart water
  • 1 small bunch (about 2 cups loosely packed) of watercress, leaves and tender stems only (may substitute arugula)
  • 2 cups loosely packed spinach leaves
  • 1 cup fresh bread crumbs
  • 1 Tablespoon capers, drained
  • 4 oil packed anchovy fillets
  • 2 Tablespoons shallots
  • 2 Tablespoons tarragon leaves
  • ¼ cup flat leaf parsley
  • ¼ cup olive oil
  • 2 Tablespoons sherry vinegar
  • Salt and Pepper to taste
  1. Add all the ingredients to a food processor and pulse until incorporated.
  2. Adjust seasoning.
Remember that I have written the recipe to suit my preference. You control the consistency for this sauce with the amount of olive oil to suit your needs.


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