Sauce Vincent (Cold Green Herb Sauce for Fish and Shellfish)

Ingredients

• 100 grammes sorrel leaves
• 60 grammes watercress leaves
• 60 grammes spinach leaves
• 6 hard-boiled egg yolks
• A strong pinch of fine salt
• A dash of pepper
• 5 raw egg yolks
• 8 décilitres oil
• Vinegar
• 1 spoonful Worcestershire sauce
• Sauce Mayonnaise (second method)

Instructions

1. First method: blanch briskly for 2 or 3 minutes the sorrel, parsley, chervil, tarragon, chives and very fresh burnet taken in rigorously equal quantities, together with the watercress and spinach leaves.
2. Drain, refresh and press them strongly.
3. Pound the herbs very finely, adding 6 freshly cooked hard-boiled egg yolks, and pass through a tammy cloth.
4. Put this herb purée in a terrine with a strong pinch of fine salt, a dash of pepper and 5 raw egg yolks.
5. Mount the sauce with 8 décilitres of oil and the vinegar needed.
6. Complete the seasoning with 1 spoonful of Worcestershire sauce.
7. Second method: prepare the herb purée in the proportions given above, add Sauce Mayonnaise to it, and complete it in the same way with Worcestershire sauce.
8. Serve with cold fish and shellfish.