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	verte, sauce verjuice; Fr. verjus vermicelli vermouth verte, sauce Vichy carrots Vichy water Viennese coffee Definition: [VEHRT] French for "green sauce," sauce verte is simply green-colored mayonnaise. To obtain the color, a green ingredient (such as parsley, spinach or watercress) is blanched, pureed, then placed in the middle of a kitchen towel and squeezed tightly. The extracted juice is mixed with mayonnaise, resulting in a green-colored mixture that simply tastes like mayonnaise. Sauce verte is typically served with cold fish dishes. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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