Name: Mayonnaise Verte
Ingredients: 1 cup mayonnaise; 3 tablespoons chopped ravigote (or 3 tablespoons chervil and 1 tablespoon tarragon vinegar)

Mayonnaise Verte

Ingredients

1 cup mayonnaise
3 tablespoons chopped ravigote (or 3 tablespoons chervil and 1 tablespoon tarragon vinegar)

Directions

Prepare the mayonnaise as directed.
Chop the ravigote ingredients and mix them into the mayonnaise.
Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mayonnaise: Emulsified oil and egg base that gives the sauce its richness, body and creamy texture.
Ravigote: Chopped fresh herbs that add aroma and a fresh, herbal flavour to the mayonnaise.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.