PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Sauce Verte

Independent adaptation of a publicly published Daniel Boulud recipe. Not affiliated with, sponsored by, or endorsed by Daniel Boulud.

Daniel Boulud's Sauce Verte, from the published recipe.

Ratio

Ratio by volume: Mayo 240 ml, Lemon Juice 15 ml
Mayo 240 mlLemon Juice 15 ml

Ingredients

  • Mayo — 1 cup (240 ml)
  • Parsley — 1/4 cup (10 g)
  • Watercress — 1/4 cup (10 g)
  • Chives — 2 Tbsp (4 g)
  • Tarragon — 1 Tbsp (2 g)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Capers — 1 Tbsp (10 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sauce Verte wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 4 national awards

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First run is small.

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Provenance

Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.

Adapted from a recipe published by Daniel Boulud in Daniel Boulud herb mayonnaise.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Daniel Boulud herb mayonnaise (published as “Sauce Verte”). Full citation lives in Provenance.

Companion jar