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Green Sauce

Prep Time20 mins
Course: Appetizer
Servings: 4 servings


  • 1 large egg hard-cooked
  • 1/3 cup (45 g) chopped cornichons (French sour pickles)
  • 1 tbsp drained capers
  • 3 cups (15 g) chopped flat-leaf Italian parsley
  • 1/3 cup (45 g) finely ground pistachios or dry bread crumbs
  • 1 tbsp Dijon mustard
  • 6 tbsp (90ml) dry white wine
  • 6 tbsp (90ml) extra virgin olive oil
  • Salt to taste


  • 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.