Green sauce

Name: Green sauce
Total time: 40 min
Yield: 8
Cuisine: Sénégal
Ingredients: 30 g washed well-drained parsley leaves and tender stems; 20 g washed well-drained fresh coriander; 20 g washed scallion; 1 small peeled garlic clove; 60 g commercial mayonnaise made with pasteurized egg; 15 g mustard; 15 ml lemon juice; 10 ml cold potable water only if needed; Pepper and salt only after tasting

🌿 A cold herb, mustard and mayonnaise sauce for serving with grilled food.

Ingredients

30 g washed well-drained parsley leaves and tender stems
20 g washed well-drained fresh coriander
20 g washed scallion
1 small peeled garlic clove
60 g commercial mayonnaise made with pasteurized egg
15 g mustard
15 ml lemon juice
10 ml cold potable water only if needed
Pepper and salt only after tasting

Preparation

Wash parsley, coriander and scallion carefully and drain well. Remove tough stems and damaged parts before weighing.

Roughly chop herbs, scallion and garlic on clean board. Keep mayonnaise/mustard cold until use.

Pound or blend aromatics briefly, scraping with clean tool, without prolonged heating.

Add mayonnaise, mustard and lemon. Pulse or mix in mortar until finely flecked green sauce.

Add some or all optional 10 ml water only if needed for spoonable texture. Taste then adjust pepper/salt moderately.

Transfer to clean closed container and refrigerate about 20 minutes before service; keep refrigerated afterward.

Divide total yield into eight small portions; use clean spoon. Sauce touching raw meat/fish must never return to service.