One of our signature summer dishes at work was poached salmon. But where we traditionally topped it with a classic French sauce vert (a mayonnaise and chlorophyll mixed sauce), we needed a change, a tastier green sauce known as "bagnet vert." Based simply on soaked bread, capers, anchovies and oil, it's cleaner, greener, and delicious.
Anissa Helou #repost
Anissa Helou is a Lebanese-Syrian chef and cookbook author. She is also one of the world's leading encyclopedia when...
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