What is Vincent sauce?

A cold, green mayonnaise sauce from Henriette Schønberg Erken's Stor kokebok (1914, p. 350). It is made from herbs and spinach pounded together with hard-boiled egg yolks and blended into thick real mayonnaise, seasoned with Worcestershire sauce. Served with cold meat.

Which herbs go into the sauce, and how are they pre-treated?

15 g each of parsley, chervil, tarragon leaves and chives, plus 30 g spinach. The greens are cleaned, rinsed and cooked for 2 minutes in boiling salted water, placed in a colander and doused with cold water that must drain off well.

Why must the mayonnaise be very thick?

Because the herb and egg-yolk mass (which is pressed through a fine sieve) adds moisture. A very thick real mayonnaise keeps the sauce firm and prevents it from becoming runny. The Worcestershire sauce – 1 teaspoon – is added at the very end.

Vincent Sauce (sauce Vincent)

Vincent sauce from Erken's Stor kokebok (1914): parsley, chervil, tarragon, chives and spinach blanched 2 minutes, pounded with 4 hard-boiled egg yolks, strained and blended into thick real mayonnaise, seasoned with Worcestershire sauce. A cold green mayonnaise for cold meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 350 (falt i det fri)

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About the dish

A classic French green mayonnaise sauce for cold meat and fish. Erken follows the French school with herbs blanched, pounded and strained into a very thick mayonnaise.

How to make it

1
Blanch the herbs
Clean and rinse the herbs and spinach, place them in boiling, salted water and cook for 2 minutes.
2
Cool
Pour the herbs into a colander, rinse with cold water and let them drain well.
3
Pound
Pound the herbs together with the hard-boiled egg yolks into a fine, smooth mass, and press it through a fine-mesh sieve.
4
Mix with mayonnaise
Mix the herb mass with the very thick, real mayonnaise.
5
Finish
Stir in the Worcestershire sauce at the end. Serve with cold meat.

Changes from the original

Units modernized (gr. → g, teaspoon → tsp). The amount of mayonnaise is estimated at 3 dl, since the original only writes "real mayonnaise." "Haarsigt" (hair sieve) has been translated as fine-mesh sieve.

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

Pick two different editions to see a comparison.

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Frequently asked questions

What is Vincent sauce?: A cold, green mayonnaise sauce from Henriette Schønberg Erken's Stor kokebok (1914, p. 350). It is made from herbs and spinach pounded together with hard-boiled egg yolks and blended into thick real mayonnaise, seasoned with Worcestershire sauce. Served with cold meat.
Which herbs go into the sauce, and how are they pre-treated?: 15 g each of parsley, chervil, tarragon leaves and chives, plus 30 g spinach. The greens are cleaned, rinsed and cooked for 2 minutes in boiling salted water, placed in a colander and doused with cold water that must drain off well.
Why must the mayonnaise be very thick?: Because the herb and egg-yolk mass (which is pressed through a fine sieve) adds moisture. A very thick real mayonnaise keeps the sauce firm and prevents it from becoming runny. The Worcestershire sauce – 1 teaspoon – is added at the very end.

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