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Venetian Green Sauce for Country Terrine
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Date product posted
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0
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8807
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Thu September 13, 2007
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Description:
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Remove the yolk of the egg and reserve for another use. Chop the white. Combine it with the cornichons, capers, and parsley and chop them very fine. Mix with the pistachios. Beat the mustard and wine together, then beat in the oil. Combine with the finely chopped pickle mixture. Season with salt. Serve as a condiment with pates, boiled meats, chicken, fish or sausages.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Keywords:
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sauce, dressing, appetizer
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Ingredients:
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1 large egg, hard-cooked
1/3 cup (45 g) chopped cornichons (French sour pickles)
1 tablespoon drained capers
1/3 cup (15 g) chopped flat-leaf Italian parsley
1/3 cup (45 g) finely ground pistachios or dry bread crumbs
1 tablespoon Dijon mustard
6 tablespoons (90ml) dry white wine
6 tablespoons (90ml) extra virgin olive oil
Salt to taste
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Cooking Time:
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Preparation Time:
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Serves ( 4 person is Default ):
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Makes about 1½ cups.
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Note:
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Introduction ( a short intro ):
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"Green sauces are used more in the region around Modena than in Venice, but I like the way they can contrast a rich terrine. This sauce is also good with simply boiled or grilled seafood." Francesco's green sauce is deliciously piquant, an excellent contrast for steamed vegetables or sausages.
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Senior Member
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Posts: 219
Registered: August 2006
Location: Kensington, MD
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