Keith Froggett?s green herb mayonnaise
One of my favourite cold sauces to have on hand during the summer is an American variation on the classic French sauce vert. Often called Green Goddess dressing on the West Coast, it is excellent in sandwiches, on salads, with grilled chicken, fish or shellfish - in fact, almost anything.
The sauce will be somewhat thick when it is finished, which is perfect if you are using it in place of mayonnaise. However, it can easily be thinned with a little water if you wish to use it as a lighter salad dressing as we do at the restaurant on a vibrant, early-summer vegetable salad.
Servings: 2 cups
Ready Time: 20 minutes
Ingredients
1 large egg yolk
1 cup vegetable oil
1 tablespoon of water
1 cup flat leaf parsley
1 cup picked watercress
2 tablespoons fresh tarragon leaves
3 tablespoons chives, finely cut
1 clove garlic, peeled and chopped
4 rinsed and dried anchovy filets
The juice of 1 freshly squeezed lemon (more or less) to taste
Salt and pepper
Method
In a medium-size mixing bowl, whisk egg yolk with water. Using half of the oil, slowly add a few drops at a time, whisking constantly to make a mayonnaise. As it begins to thicken, the oil can be added in a slow, steady stream while continuing to whisk. Place herbs, garlic, anchovy and remaining half-cup of oil into a blender and purée. Whisk herb purée into the mayonnaise until completely blended. Correct the seasoning with salt and pepper and, if using immediately, add lemon juice to taste. Thin with water if necessary. Will keep well in the refrigerator for up to two days.
Keith Froggett is co-owner and executive chef of Scaramouche in Toronto.