Lettuce Sauce

Recipe Author: Conne Ward Cameron

This is a recipe from Emeril Lagasse. No cooking involved. If you’re worried about the raw egg yolk, just eliminate it.

Storing lettuce: rinse the leaves and spin them dry in a salad spinner. If you have space, storing the leaves in the salad spinner is great. But that takes up a lot of room in the refrigerator. You can wrap the washed leaves in a dry tea towel and then drop that into a plastic bag that you don’t seal tight. I find that if I clean the lettuce when I get it home, I’m a lot more likely to add it to a sandwich or make it into a salad then if I have to do all that prep when I’m ready to eat.


1 small head soft lettuce, torn into pieces 1 egg yolk 2 teaspoons capers Juice of 1 lemon 2 tablespoons parsley leaves 2 tablespoons diced red onion 1 garlic clove, smashed 1/2 teaspoon Dijon mustard 5 basil leaves, torn into pieces 1/2 cup good olive oil Plenty of salt and pepper, to taste


Combine the lettuce, egg yolk, capers, lemon juice, parsley, red onion, garlic, mustard, and basil in the bowl of a food processor fitted with the blade and process until smooth. Then, with the machine running, pour in the olive oil slowly through the feed tube. Season aggressively with salt and pepper. Chill until ready to use. Serve over cold poached fish or chicken or, as Emeril does, smoked salmon, hard boiled eggs and tomato slices.