This is a variation of the French sauce verte that is popular in the US. For more savoury punch, you can also add 2 anchovies.
- 300 g (1 cup) mayonnaise
- 1 garlic clove, crushed
- 3 spring onions, roughly chopped
- 2 tbsp chopped mint leaves
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped tarragon leaves
- 60 ml (¼ cup) white wine vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Will keep refrigerated for up to 1 week.
Makes 1½ cups
Process 150 g mayonnaise, garlic, onions, mint, parsley and tarragon in a food processor until smooth.
Add the remaining 150 g mayonnaise and the vinegar, and process until combined. Season with salt and pepper. Drizzle over green salads.
Photography by Brett Stevens.