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British

Green Sauce

The old English green sauce: a cold, uncooked pounded sauce of parsley, mint and sorrel sharpened with cider vinegar and thickened with soaked breadcrumbs. Traditionally served with poached or fried fish, cold roast pork, goose or boiled bacon.

SidesVeganUnder 400 kcalUnder 20g carbsUnder 30 min
20 minEasy198 kcalper serving
Green Sauce

Method

  1. Cut the crusts from 1 slice of day-old white bread and rub it between your fingers into fine crumbs. Put the crumbs in a small bowl, spoon over 1 tbsp of cider vinegar, and leave to swell for 10 minutes while you deal with the herbs.
  2. Pick 15 g of flat-leaf parsley leaves, 5 g of mint leaves and 10 g of sorrel from their stalks. Wash in cold water and dry thoroughly in a cloth or salad spinner — wet leaves will make a watery sauce.
  3. Put the herbs in a mortar with 0.25 tsp of sea salt and pound steadily for 3 to 4 minutes, turning the pestle against the sides, until they collapse into a coarse dark-green paste that smells strongly of mint. (A small food processor will do it in short pulses, but the colour is better from the mortar.)

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Per serving

198kcal
3gprotein
14gcarbs
15gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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