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Green bean salad, with a Piedmontese anchovy sauce

Bagnet verd, Piedmontese anchovy green sauce

Sauces

The green-colored sauce, made with parsley, garlic, anchovies, and olive oil, is similar to a mayonnaise. It is typically served with boiled meats.

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Recipe from K.Weise, Wim b, Simone.httas and 1 other contributors, adapted by Recette de cuisine ·

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Verd is a Piedmontese sauce made with parsley, garlic, and anchovies, emulsified with olive oil to create a mayonnaise-like consistency. It pairs well with boiled meats.

Ingredients and directions

  • Prep time30 min
  • Cook time—
  • Resting30 min
  • Total1 hr
  • DifficultyEasy
  • CostBudget
  • Cooking methodNo-cook preparation
  • Estimated cost$5.62 $0.94 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $0.36
  • $2.68
  • $0.63
  • $0.35
  • $0.06
  • $0.88
  • $0.40
  • $0.04
  • $0.19
  • $0.03

Prices from US supermarkets for 9 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Place the bread crust in a cup and soak it completely in vinegar. ≈ 3 min
  2. Wash the parsley, dry it, and only keep the leaves. ≈ 2 min
  3. Peel the garlic. ≈ 8 min
  4. Remove the bones from the anchovies, discard the heads and tails, and scrape them clean with a knife, but do not rinse them in water. This step is not necessary if you are using anchovy paste. ≈ 2 min
  5. On a cutting board, finely chop the anchovies, parsley, and garlic. Leave the garlic in small, visible pieces, while the rest should be finely chopped into a uniform mixture. ≈ 8 min
  6. Squeeze the bread crust and place it in a bowl. ≈ 3 min
  7. Add the chopped anchovies, parsley, and garlic, then stir in the beaten egg yolk. ≈ 3 min
  8. Thoroughly and patiently mix with a fork or whisk, gradually adding the olive oil as you would when making mayonnaise, until you achieve a smooth and creamy sauce. ≈ 4 min
  9. Taste and adjust the salt as needed, then mix thoroughly to distribute it evenly. ≈ 4 min
  10. Add the ground black pepper to your liking, then mix again. ≈ 4 min
  11. If you are adding mustard and/or hot pepper, incorporate them now, mix again, and add a little more oil. ≈ 4 min
  12. Cover the bowl and let the sauce rest for 30 minutes.
  13. Pour servir, verser la sauce dans un récipient. ≈ 2 min

The bill

Bagnet verd, Piedmontese anchovy green sauce

  • 4 large cloves of garlic$0.36
  • 100 g of salted anchovies (or the equivalent in anchovy paste)$2.68
  • a handful of fresh bread crumbs$0.63
  • 1 hard-boiled egg$0.35
  • vinegar$0.06
  • extra virgin olive oil$0.88
  • ground black pepper$0.40
  • salt$0.04
  • a little bit of hot pepper$0.19
  • 1 teaspoon of mustard$0.03

Total$5.62

that's $0.94 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 large cloves of garlic
  • One large bunch of flat-leaf parsley
  • 100 g of salted anchovies (or the equivalent in anchovy paste)
  • a handful of fresh bread crumbs
  • 1 hard-boiled egg
  • vinegar
  • extra virgin olive oil
  • ground black pepper
  • salt
  • a little bit of hot pepper
  • 1 teaspoon of mustard

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