Green Bagnette Sauce: the Niçoise recipe

I adopted green bagnette sauce the day I realized that a "simple" sauce could do all the work at the table. A bowl of this flavorful green sauce, and you can transform steamed potatoes, grilled fish, or a plate of raw vegetables into a truly substantial meal.

It's a Niçoise cousin of green sauce: lots of herbs, garlic, olive oil, and that slightly salty touch that clings thanks to the anchovies and capers.

I make it in a mortar when I have time (more rustic texture, rounder aroma), but it works very well in a blender if you keep the speed low.

The secret is not to reduce it to a smooth puree: you want a sauce that has texture, almost like a soft dough, with micro-pieces of herbs.

Seasonally, I like to serve it with seasonal vegetables: crisp radishes, baby carrots, and a little sliced ​​fennel. This adds freshness and natural sweetness that balances the garlic and anchovies. And nutritionally, it's packed with herbs (vitamins) and healthy fats thanks to the olive oil.

Once you have it in the fridge, you'll be using it everywhere: as a dip, as a condiment on cold meats, or even as a small touch on hard-boiled eggs. It holds its shape, it's perfect for sharing, and it livens up anything that's a little too tame!

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Green Bagnette Sauce

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: sauceKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A vibrant and fragrant Niçoise green sauce, where fresh herbs, garlic, and anchovies bind together with olive oil. Perfect with crisp vegetables, fish, or cold meats.

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Ingredients

• 40 g flat-leaf parsley leaves

• 20g of basil leaves

• 10 g of tarragon leaves

• 1 garlic clove

• 4 anchovy fillets in oil (approx. 20g drained)

• 1 tablespoon of capers (approx. 15g drained)

• 1 egg yolk

• 120 ml extra virgin olive oil

• 1 tablespoon of wine vinegar (15ml)

• 1 tablespoon of water (15ml)

• Black pepper

Instructions

• Quickly rinse the parsley, basil, and tarragon, then dry them very thoroughly (with a clean tea towel or salad spinner). A wet green sauce separates more easily.
• Peel the garlic clove. Drain the capers. Drain the anchovies as well, if necessary.
• Using a mortar (ideally): crush the garlic with a pinch of pepper. Add the anchovies and work into a paste. Stir in the capers, then the herbs little by little, pounding to release their aromas without heating.
• Add the egg yolk and mix until you obtain a smooth base.
• Prepare the sauce: pour in the olive oil in a thin stream while whisking vigorously (like making mayonnaise). The sauce should thicken and become well combined.
• Add the vinegar, then water to loosen it up just enough. Taste: normally salt isn't necessary (anchovies + capers). Adjust the seasoning only with pepper.
• Let it rest for 30 minutes in the refrigerator, covered with cling film. The herbs will meld and the sauce will become more consistent.
• Serve at room temperature so that the aromas come out (take it out 10 minutes before).

📊 Nutritional Information

1 serving (approx. 55g)

* RDA = Recommended Daily Allowance

📝 Notes

Storage: 24 to 48 hours in the refrigerator, in a small jar, covered with cling film, with a thin layer of oil on top. Always take it out a little while before serving.

💡 Chef's Tips

To maintain a vibrant green color, work quickly with well-dried herbs, and avoid blending for too long (it heats up and dulls the color). If the sauce is too thick, thin it with a few drops of water, no more.

🔄 Variations

• More rustic texture: chop the herbs with a knife and mix with a spoon instead of crushing them finely.
• For a milder version: remove the garlic germ and reduce to 2 anchovy fillets.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.