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Le Chaudron recipe
Sauce Verte aux herbes
Green herb mayonnaise
⏱ 15 minServes 4Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)homemade mayonnaise
1large bunch flat-leaf parsley
1bunch of fresh chervil
1bunch fresh tarragon
1bunch chives
100 g (3½ oz)fresh spinach
1 tbspDijon mustard
- 250 g (9 oz) homemade mayonnaise
- 1 large bunch flat-leaf parsley
- 1 bunch of fresh chervil
- 1 bunch fresh tarragon
- 1 bunch chives
- 100 g (3½ oz) fresh spinach
- 1 tbsp Dijon mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a classic homemade mayonnaise with egg yolk, mustard and oil for a smooth, creamy base.
- Blanch the spinach in boiling salted water for 30 seconds, then plunge into ice water and squeeze dry.
- Blanch the herbs together for 10 seconds, then plunge into ice water to set their color.
- Spin the herbs and spinach dry in a salad spinner.
- Blend the herbs and spinach to a smooth green purée.
- In a bowl, whisk the mayonnaise with the herb purée.
- Taste and adjust the seasoning, then transfer to a sterilized jar and refrigerate for 1 hour.
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