Sauce Verte
The mayonnaise base provides satisfying fats for a keto plate, while spinach adds a small amount of folate and vitamin K. Tarragon and white pepper brighten the flavor without adding extra carbs. The sauce is cool, creamy, and especially good with fish, eggs, and vegetables.
Thaw the spinach (25 g) and squeeze out the excess moisture well. Transfer it to a blender cup, add mayonnaise (150 g), neutral oil (5 g), dried tarragon (1 g), and white pepper (1 g), then blend until smooth and creamy.
Finely chop the onion (8 g), pour boiling water over it briefly, and cool it at once. Stir the onion into the finished sauce and chill for 20 minutes so the flavor can settle.
For a deeper onion note, the onion can be lightly sauteed instead of blanched, then cooled completely before mixing in.
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