Green Sauce

Ingredients

• 50 g spinach leaves
• 50 g watercress leaves
• 50 g parsley, chervil, and tarragon leaves in equal quantities
• 1 dL herb juice (from the blanched and pressed herbs above)
• 9 dL Mayonnaise (mother sauce)

Instructions

1. Bring a pot of water to a rolling boil. Blanch the spinach leaves and watercress leaves together for 5 minutes, then immediately refresh them in cold water to stop cooking. Drain thoroughly.
2. Blanche the parsley, chervil, and tarragon leaves (in equal quantities) for 5 minutes; refresh and drain as above.
3. Press all the blanched herbs firmly to remove excess water. Pound them in a mortar, then wring them forcefully in a clean kitchen cloth (torchon) to extract 1 deciliter of thick, concentrated herb juice.
4. Whisk this herb juice into the very firm, well-seasoned Mayonnaise until fully incorporated.
5. Use for cold fish and shellfish dishes.