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green sauce
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Venetian Green Sauce

Green sauces are used more in the region around Modena than in Venice, but I like the way they can contrast a rich terrine. This sauce is also good with simply boiled or grilled seafood.” Francesco’s green sauce is deliciously piquant, an excellent contrast for steamed vegetables or sausages.

green sauce

Green Sauce

Course Appetizer
Prep Time 20 minutes
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.
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