Food Encyclopedia

verte, sauce

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.