You are here

Sauce Verte

Tummy.Tucker's picture
Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Chicken bouillon 3 Cup (48 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped chives 2 Tablespoon (Frozen Or Freeze-Dried May Be Used)
  Dried leaf tarragon 2 Teaspoon
  Dried chervil leaves 1 Teaspoon
  Dried dill weed 1 Teaspoon
Directions

GETTING READY
1) In a saucepan, soak the gelatine in ½ cup of bouillon until soften.
2) Simmer the bouillon mixture and stir for 4 minutes until gelatine dissolves.

MAKING
3) Remove the saucepan from heat and stir in the remaining bouillon.
4) Place the bouillon mixture in refrigerator, stirring occasionally until the consistency of unbeaten egg white.
5) Fold in all the herbs.
6) Cover the bowl and refrigerate until chill but not firm.

SERVING
7) Serve with desired salads.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Mixing
Ingredient: 
Gelatin
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.17222
Average: 4.2 (18 votes)