Sauce Verte (Green Herb Mayonnaise)
|Basic mayonnaise mixture (see related recipe below)|
|75g fresh spinach leaves|
|40g watercress leaves|
|40g flat leaf parsley leaves|
|2 tablespoons fresh tarragon, chopped|
|1 tablespoon snipped fresh chives|
|1 tablespoon lemon juice (or more to taste)|
|Salt and freshly milled black pepper|
|Need help with conversions?|
This recipe is adapted from Delia's Complete How To Cook
Rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan.
With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour.
Now squeeze out the excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green.
There will be some fine specks but that's okay.
Now do a bit of tasting and season with lemon juice, salt and pepper.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
Most Popular recipes
Flavours of France plus win Le Creuset cookware
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
06 Dec 2013 19:53
06 Dec 2013 12:44
|Food and travel||
places to eat in London
06 Dec 2013 14:15
04 Dec 2013 14:22
|Can Anyone Help?||
06 Dec 2013 21:47
06 Dec 2013 09:54
06 Dec 2013 14:18
05 Dec 2013 16:54