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A sauce popular in Britain from medieval times until the Victorian period. Its exact ingredients were flexible, but it was basically a mixture of the available fresh green herbs (the likes of marjoram, parsley, sorrel and thyme), blended with garlic, salt and pepper. The herbs were interchangeable, so borage, burnet, chervil and chives might be included. These would be blended with soured cream, yoghurt (or mayonnaise) and chopped hard-boiled eggs. It was then served to accompany new potatoes, fish fillets or cold beef.