Sauce Verte

Ingredients

cup spinach, frozen
cup fresh herbs (chopped)

Preparation

1
Puree spinach and herbs in a vitamiser with just enough water to get a smooth finish.
2
Add green puree to mayonnaise and season.
3
Serve with hot or cold fish or seafood dishes.
4
"Verte" is French for green.

 



Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 1:00pm

Creator:

Anonymous

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