Green Sauce

This green sauce would be delicious with a variety of dishes! Here are some great pairings:

Grilled or Roasted Vegetables: The freshness of the sauce complements roasted or grilled vegetables like zucchini, bell peppers, or asparagus.
Fish: This sauce pairs beautifully with grilled or baked fish like salmon, cod, or sea bass.
Chicken: Serve it with grilled or pan-seared chicken breasts for a light, herbaceous flavor.
Potatoes: Drizzle over roasted or mashed potatoes for an extra creamy, herb-flavored touch.
Egg Dishes: It can be a lovely topping for poached or boiled eggs, or even in a breakfast sandwich.
Grilled Tofu or Tempeh: It adds a rich, flavorful element to grilled tofu or tempeh for a plant-based meal.

Ingredients:

1 cup fresh spinach
1/2 cup fresh parsley
1 egg yolk
1 teaspoon mustard
100 ml vegetable oil
100 ml double cream
Lemon juice (to taste)
Salt and black pepper (to taste)
Instructions:

Bring a saucepan of water to a boil and blanch the spinach and parsley for 2 minutes. Immediately transfer them to cold water, then drain thoroughly.
Finely chop the herbs using a hand-held blender or by hand.
In a bowl, whisk the egg yolk with the mustard. Season with salt and black pepper.
Slowly add the vegetable oil to the egg yolk mixture, starting with drops, then in a thin stream, whisking constantly to emulsify.
Whip the double cream until soft peaks form.
Combine the whipped cream with the egg and mustard mixture,and gently fold in the chopped herbs.
Adjust seasoning with lemon juice, salt, and pepper to taste.

Storage:
Store the sauce in an airtight container in the refrigerator for up to 2 days. Stir before using, as it may separate.

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