Sauce Verte Recipe


Preparation Time30 MinCooking Time5 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodMain Ingredient
Interest Group


 Unflavored gelatin1⁄4 Ounce (1 Envelope)
 Chicken bouillon3 Cup (48 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Chopped chives2 Tablespoon (Frozen Or Freeze-Dried May Be Used)
 Dried leaf tarragon2 Teaspoon
 Dried chervil leaves1 Teaspoon
 Dried dill weed1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 349 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 21.6 mg

Sodium 1069.3 mg44.6%

Total Carbohydrates 37 g12.5%

Dietary Fiber 3 g11.9%

Sugars 12 g

Protein 30 g59.7%

Vitamin A 59.3% Vitamin C 64.7%

Calcium 33.4% Iron 54.5%

*Based on a 2000 Calorie diet


1) In a saucepan, soak the gelatine in ½ cup of bouillon until soften.
2) Simmer the bouillon mixture and stir for 4 minutes until gelatine dissolves.

3) Remove the saucepan from heat and stir in the remaining bouillon.
4) Place the bouillon mixture in refrigerator, stirring occasionally until the consistency of unbeaten egg white.
5) Fold in all the herbs.
6) Cover the bowl and refrigerate until chill but not firm.

7) Serve with desired salads.