Sauce Vincent

Ingredients

• 100 grams sorrel leaves, parsley leaves, chervil, tarragon, chives, salad burnet (all very fresh)
• 60 grams watercress leaves
• 60 grams spinach leaves
• 6 hard-boiled egg yolks
• 1 pinch fine salt
• 1 pinch pepper
• 5 raw egg yolks
• 8 deciliters oil
• vinegar
• 1 spoonful Worcestershire sauce

Instructions

1. First Method: Blanch vigorously for 2–3 minutes the sorrel, parsley, chervil, tarragon, chives, and salad burnet (all very fresh, in equal quantities), along with the watercress and spinach leaves.
2. Drain, refresh under cold water, press firmly, and pound these herbs very finely, incorporating the freshly cooked hard-boiled egg yolks.
3. Pass through a sieve (étamine). Transfer this herb purée to a terrine with a generous pinch of fine salt and a pinch of pepper. Add the raw egg yolks and mount the sauce with the oil and the necessary vinegar, as one would a Mayonnaise.
4. Complete the seasoning with a spoonful of Worcestershire sauce.
5. Second Method: Prepare the herb purée according to the proportions given in the first method. Thin this purée with Mayonnaise sauce and complete the seasoning likewise with Worcestershire.
6. This sauce is particular to cold fish and shellfish.