PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Herb Sauce Verte

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

Karyn Tomlinson's Herb Sauce Verte, from the published recipe.

Ratio

Ratio by volume: Mayo 120 ml, Lemon Juice 15 ml, Dijon Mustard 5 ml
Mayo 120 mlLemon Juice 15 mlDijon Mustard 5 ml

Ingredients

  • Parsley — 1/2 cup (20 g)
  • Chives — 2 Tbsp (4 g)
  • Tarragon — 1 Tbsp (2 g)
  • Mayo — 1/2 cup (120 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Capers — 1 Tbsp (10 g)
  • Dijon Mustard — 1 tsp (5 ml)

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

Herb 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:

4 kitchens · 6 stars · 5 national awards

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First run is small.

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Provenance

French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.

Adapted from a recipe published by Karyn Tomlinson in Karyn Tomlinson herb vernissage.

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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 Karyn Tomlinson herb vernissage (published as “Herb Sauce Verte”). Full citation lives in Provenance.

Companion jar