Green Sauce
6 servings
20 minutes
Green sauce is the embodiment of freshness and tenderness inspired by Italian cuisine. Its history traces back to traditional mayonnaise recipes but with an original green hue thanks to broccoli and zucchini. The creamy texture of the sauce is created by whipping milk and oil, giving it a velvety smoothness. The spicy aroma is enhanced by lemon juice and chili pepper, while sautéed onions and carrots reveal a richness of flavor notes. The sauce perfectly complements fish, meat, and vegetables and can also serve as a base for light salads. It not only delights the eye with its rich color but also enriches dishes with a delicate creamy texture, turning every meal into a true gastronomic pleasure.
1
Blend milk with butter until thick. Add spices and lemon juice. Blend again. You will get a very thick mayonnaise.
- Milk: 150 ml
- Vegetable oil: 300 ml
- Lemon juice: 2 teaspoons
- Ground chili pepper: 1 teaspoon
2
Sauté the onion and carrot. The smaller you cut, the faster it will cook.
- Onion: 1 piece
- Carrot: 1 piece
3
Boil broccoli with finely chopped zucchini. If the zucchini is old, remove the skin and seeds beforehand; if it's very young, it can be cut like this. The vegetables cook for 5-7 minutes from the moment the water boils. Drain the water, leaving 1 cup in the pot.
- Broccoli cabbage: 150 g
- Zucchini: 300 g
4
Add sautéed vegetables, salt, and puree. Pour in the mayonnaise. Blend thoroughly to secure the result. The more uniform the mass, the better.
- Vegetable oil: 300 ml
- Onion: 1 piece
- Carrot: 1 piece
- Broccoli cabbage: 150 g
- Zucchini: 300 g
- Ground chili pepper: 1 teaspoon