CookEat Recipe
Green Sauce
Private documentary adaptation of printed No1904; not physically cooked, measured or tasted.
Method
Steps
Step 1
Blanch six washed spinach leaves in selected boiling water for historical five minutes, drain and squeeze dry. Pound peeled shallot, parsley, half chervil branch and six tarragon leaves, pound in spinach and sieve to smooth green purée.
Step 2
For No70 ONCE: whisk pasteurized-yolk equivalent, vinegar, mustard, salt and cayenne; drip in cool olive oil while whisking, add quarter-lemon juice and chill. Measure actual finished mayonnaise; add green purée little by little and mix evenly, measure finished sauce and serve chilled in safe vessel.
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