Sauce Verte Recipe
Summary
Preparation Time30 MinCooking Time5 Min
Ready In35 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Unflavoured Gelatine- 1 envelope | ||
| Chicken Bouillon- 3 cups | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Chives (frozen or freeze-dried may be used)- 2 tablespoons, chopped | ||
| Dried Leaf Tarragon- 2 teaspoons | ||
| Dried Leaf Chervil- 1 teaspoon | ||
| Dried Dill Weed- 1 teaspoon | ||
Directions
GETTING READY
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.
MAKING
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.
SERVING
7) Serve with desired salads.
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.
MAKING
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.
SERVING
7) Serve with desired salads.
Chef
