Sauce Vert (Green Herb Sauce)

Original

Named cold sauce of parsley, ginger, vinegar, and bread. Both Viandier and Ménagier versions exist. Also in Forme of Cury variants. Scully (1988) and Greco & Rose (2009). Basic formula: pound parsley and other green herbs with bread, vinegar, and ginger.

My Redaction

Blend parsley, bread soaked in vinegar, ginger, and salt to a smooth green sauce. Serve cold with meats or fish. The bright green color contrasts beautifully with Cameline's brown. Make day-of for best color.