Dish: Swiss Sauce Verte
This is an excellent green sauce with cold fish. In Switzerland, it accompanies the superb salmon.
Half cup chopped fresh spinach.
Half cup chopped fresh watercress.
Half cup chopped fresh herbs
(parsley, tarragon, or chervil).
2 egg yolks or 1 whole egg.
Half teaspoon dry mustard.
Salt, pepper to taste.
2 tablespoons fresh lemon.
Juice or white wine vinegar.
1 cup olive or salad oil.
Cooking The Sauce
Combine the spinach, watercress, and herbs with a little water in a saucepan. Cook slowly until tender, about 2 or 3 minutes. Drain well, pressing firmly to remove all the liquid. Put through a sieve or mince finely. Cool. Combine the egg yolks or egg, mustard, salt, and pepper in a bowl.
Beat with a whisk or fork until well combined. Stir in 1 tablespoon of lemon juice or vinegar. Add one-quarter cup of the oil drop by drop, beating while adding. Add more oil, a little more quickly, still beating while adding.
Then add the remaining tablespoon of lemon juice and oil alternately, beating constantly until thick. Mix in the chopped vegetables and herbs. Serve cold. Makes 1 one-quarter cups.