What is cold green sauce (sauce verte)?

It is ready-made true mayonnaise stirred together with finely chopped green herbs - 1/2 teaspoon each of tarragon, chervil, and parsley - plus 1/2 teaspoon finely chopped pickled cucumbers (pickles). The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 348.

All the work is to finely chop the herbs and cucumbers and stir them into the finished mayonnaise. It takes around 10 minutes, and the recipe makes about 4 servings.

What does the sauce go with?

As a cold sauce it suits cold fish, shellfish, boiled vegetables, and cold meat. Set it in the cold until serving, so the mayonnaise stays firm.

Can I use dried herbs?

The recipe calls for finely chopped, fresh herbs (tarragon, chervil, parsley), which give both green color and freshness. Dried herbs give a different result and are not recommended here.

Cold Green Sauce (Sauce Verte)

Name: Cold Green Sauce (Sauce Verte)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 dl true mayonnaise (ready-made); 0.5 tsp finely chopped tarragon; 0.5 tsp finely chopped chervil; 0.5 tsp finely chopped parsley; 0.5 tsp finely chopped pickled cucumber (pickles)

Cold green sauce made by stirring ready-made mayonnaise together with finely chopped tarragon, chervil, parsley, and pickled cucumber.

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

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About the dish

A simple variant of the French sauce verte, in which ready-made mayonnaise is simply stirred together with finely chopped green herbs and pickled cucumber. Served cold with fish and boiled vegetables.

How to make it

1
Mix
Stir the ready-made mayonnaise together with the finely chopped herbs and the pickled cucumber.
2
Serve
Serve cold.

Changes from the original

Modern measures (dl, tsp). "Pickles cucumbers" modernized to finely chopped pickled cucumbers. Unclear OCR amounts interpreted as 1/2 teaspoon for each herb.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 348) → Modernised~88% of the text changedremovedadded

1 ~~del. egte mayonnaise ½ teske~~ dl ekte majones (ferdiglaget). 0,5 ts finhakket ~~estragon ½ —~~ estragon. 0,5 ts finhakket ~~kjørvel ½ —~~ kjørvel. 0,5 ts finhakket ~~persille ½ — pickles agurker. Den færdiglagede mayonnaise røres~~ persille. 0,5 ts finhakket sylteagurk (pickles). Rør den ferdiglagede majonesen sammen med de ~~hakkede grønsaker.~~ finhakkede urtene og sylteagurken.. Serveres kald.

Note on Modernised

Moderne mål (dl, ts). «Pickles agurker» modernisert til finhakkede sylteagurker. Uklare OCR-mengder tolket som ½ teskje for hver urt.

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Frequently asked questions

What is cold green sauce (sauce verte)?: It is ready-made true mayonnaise stirred together with finely chopped green herbs - 1/2 teaspoon each of tarragon, chervil, and parsley - plus 1/2 teaspoon finely chopped pickled cucumbers (pickles). The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 348.
How do I make it?: All the work is to finely chop the herbs and cucumbers and stir them into the finished mayonnaise. It takes around 10 minutes, and the recipe makes about 4 servings.
What does the sauce go with?: As a cold sauce it suits cold fish, shellfish, boiled vegetables, and cold meat. Set it in the cold until serving, so the mayonnaise stays firm.
Can I use dried herbs?: The recipe calls for finely chopped, fresh herbs (tarragon, chervil, parsley), which give both green color and freshness. Dried herbs give a different result and are not recommended here.

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