98. GREEN MAYONNAISE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

some tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
a little burnet
some parsley ↝ Parsley, raw [Not included in a food category]
Mayonnaise prepared according to the foregoing instructions ↝ Mayonnaise, regular [Mayonnaise]
spinach-green (No. 286) ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (5)

Blanch tarragon, chervil, burnet, and parsley.
Extract the water from the blanched herbs.
Pass the resulting Ravigotte through a sieve.
Incorporate the Ravigotte with Mayonnaise prepared according to the foregoing instructions.
Color the sauce with spinach-green (No. 286).

Original Text

98. GREEN MAYONNAISE SAUCE.
BLANCH some tarragon, chervil, a little burnet, and some parsley; extract the water therefrom; pass the Ravigotte thus produced through a sieve, and proceed to incorporate it with some Mayonnaise prepared according to the foregoing instructions.
This sauce is usually coloured with spinach-green (No. 286).

Notes

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