blend · herb sauce
★ STARRED KITCHENPrep 10 minIronhall Verte
Independent adaptation of a publicly published Joël Robuchon recipe. Not affiliated with, sponsored by, or endorsed by Joël Robuchon.
Verte from a starred kitchen.
Ratio
Ingredients
- Mayo — 40 cl de mayonnaise de base (400 ml)
- Spinach — 25 g de feuilles d'epinards equeutees, blanchies
- Watercress — 25 g de feuilles de cresson, blanchies
- Parsley — persil plat (25 g en parts egales avec estragon et cerfeuil)
- Tarragon — estragon (25 g en parts egales avec persil et cerfeuil)
- Chervil — cerfeuil (25 g en parts egales avec persil et estragon)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ironhall 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 · 3 national awards
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- Grove GribicheNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
French chef historically holding more Michelin stars than any other cook, including L'Atelier de Joël Robuchon restaurants worldwide. Died 2018; Atelier kitchens continue under the restaurant group.
Originally published as Sauce Verte.
More from this kitchenFAQ
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 Joel Robuchon / Academie du Gout (from 'Tres bien merci !') (published as “Sauce Verte”). Full citation lives in Provenance.