Green mayonnaise with butter or cream cheese, pickles, capers, and anchovies (Sauce Riviera or Beurre Montpelier) from Mastering the Art of French Cooking, Volume One (page 90) by Julia Child and Louisette Bertholle and Simone Beck

  • dry mustard
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  • shallots
  • Show all ingredients...
  • Serves : 2 1/4 cups

  • EYB Comments

    Can substitute lemon juice for wine vinegar, salad oil for all or part of olive oil, cream cheese for butter, anchovy paste for canned anchovies, and prepared mustard for dry mustard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon juice for wine vinegar, salad oil for all or part of olive oil, cream cheese for butter, anchovy paste for canned anchovies, and prepared mustard for dry mustard.

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