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verte, sauce

Pronunciation: [VEHRT]

French for "green sauce," describing a green-colored mayonnaise. To obtain the color, a green ingredient (such as parsley, spinach or watercress) is blanched, puréed, then placed in the middle of a kitchen towel and squeezed tightly. The extracted juice is mixed with mayonnaise, resulting in a green-colored mixture that simply tastes like mayonnaise. Sauce verte is typically served with cold fish dishes.