What exactly is green sauce?

It is a mayonnaise-like cold sauce: 2 egg yolks are stirred thick with ½ teaspoon salt, then 1 tablespoon vinegar and 6 tablespoons oil are added drop by drop. Finally, pepper, 1 tablespoon finely chopped parsley, and 1 teaspoon finely chopped chives or tarragon are stirred in.

Why must the oil be added drop by drop?

So the sauce binds and becomes thick. If the oil is poured in too fast, the sauce breaks.

What is the sauce served with?

Henriette Schønberg Erken recommends it with boiled vegetables. The recipe is on p. 348 of "Stor kokebok" from 1914.

Can I use other herbs?

The original uses parsley and chives or tarragon. Other fresh, finely chopped herbs work the same way, but then you deviate from the recipe.

Green Sauce (Sauce Verte)

Green sauce (sauce verte) made like mayonnaise: egg yolks are stirred thick with salt, vinegar and oil are added drop by drop, and pepper, parsley, and chives or tarragon are stirred in last. For boiled vegetables.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 348 (falt i det fri)

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About the dish

Here sauce verte is made from scratch like a mayonnaise, where the egg yolks are stirred thick with salt before vinegar and oil are added drop by drop. Erken recommends it with boiled vegetables.

How to make it

1
Stir the egg yolks
Stir the egg yolks until stiff and thick with the salt.
2
Add vinegar and oil
Stir in the vinegar, then add the oil drop by drop while stirring constantly, so the sauce binds.
3
Season to taste
Stir in the pepper and the chopped herbs last.
4
Serve
Serve with boiled vegetables.

Changes from the original

Modern measures (tbsp, tsp). The salt amount was unclear in the OCR and has been interpreted as ½ teaspoon. "Græsløk" written as chives. Clarified that the oil must be added slowly for the sauce to bind.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 348) → 1949 (korrekturlest, s. 385)~57% av teksten endretfjernetlagt til

2 ~~eggeblommer ½ teske~~ eggeplommer 1/2 teskje salt 1/8 — pepper 6 ~~spiseskeer~~ spiseskjeer olje 1 ~~spiseskefuld~~ spiseskjefull eddik 1 ~~spiseskefuld~~ — finhakket persille 1 ~~teskefuld~~ — hakket kjørvel 1 teskjefull finhakket ~~græsløk~~ gressløk eller ~~estragon Eggeblommerne~~ estragon. Eggeplommene røres seige og tykke med saltet, ~~tilsættes~~ tilsettes eddiken og oljen ~~draapevis;~~ dråpevis; krydderier og de hakkede ~~grønsaker haves~~ grønnsaker has i ~~tilsidst.~~ til sist. Serveres til kokte ~~grønsaker.~~ grønnsaker.

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Frequently asked questions

What exactly is green sauce?: It is a mayonnaise-like cold sauce: 2 egg yolks are stirred thick with ½ teaspoon salt, then 1 tablespoon vinegar and 6 tablespoons oil are added drop by drop. Finally, pepper, 1 tablespoon finely chopped parsley, and 1 teaspoon finely chopped chives or tarragon are stirred in.
Why must the oil be added drop by drop?: So the sauce binds and becomes thick. If the oil is poured in too fast, the sauce breaks.
What is the sauce served with?: Henriette Schønberg Erken recommends it with boiled vegetables. The recipe is on p. 348 of "Stor kokebok" from 1914.
Can I use other herbs?: The original uses parsley and chives or tarragon. Other fresh, finely chopped herbs work the same way, but then you deviate from the recipe.

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