From Karyn Tomlinson's kitchen · Nouvelle, Minneapolis
blend · herb sauce
NATIONAL AWARD WINNERHerb Sauce Verte
From an award-winning kitchen
Ratio
MAYO 120LEMON JUICE 15DIJON 5
Ingredients
- PARSLEY20 g
- CHIVES4 g
- TARRAGON2 g
- MAYO120 ml
- LEMON JUICE15 ml
- CAPERS10 g
- DIJON5 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.
Originally published as Herb Sauce Verte.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Karyn Tomlinson herb vernissage (published as “Herb Sauce Verte”). Full citation lives in Provenance.