Origin of the famous "Green Sauce"
First of all, you should know that it was served for the first time in 1855 at the table of Napoleon III.
It had been created by the famous chef Balvay at that time working as an attaché to the kitchens of the imperial court.
Here is the original recipe
1/ Prepare a well-seasoned mayonnaise with olive oil on one hand.
2 /On the other hand take chervil, parsley, tarragon, spinach leaves and chives blanch them, refresh them and drain them, pound them a little then pass through a cloth by wringing hard (with 2 people) and then through a fine sieve, it is then that you will be able to mix this juice with the mayonnaise.
3/ When your sauce is finished, add to it a few fine capers and finely chopped parsley leaves.
The Chef cook delighted so many gourmands that he was able to buy in 1858, 3 years later, the Ledoyen restaurant which he then held until 1882.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.