Livornaise Sauce—Σάλτσα Λιβορνέζ

This recipe comes from Michael Gkines’ 1917 Greek-language cookbook, written and published for the Greek immigrant community of New York. The work presents practical, tried-and-true recipes adapted for Greek families in America, introducing both familiar and new dishes with an American touch. The Livornaise Sauce itself reflects early 20th-century tastes for rich, savory accompaniments to fish, and shows how Mediterranean ingredients like parsley and preserved fish were combined using the then-fashionable mayonnaise. The recipe provides a fascinating glimpse into how Greek cooks were modernizing their repertoire in response to global culinary influences.

Traditionally, this sauce would have been made using a sturdy mortar and pestle to thoroughly mash the salted sardines and parsley, ensuring a smooth mixture. A sharp knife and wooden chopping board would be used to mince the parsley finely. The mayonnaise itself might have been made by hand with a bowl and whisk. Everything was then mixed in a simple bowl, ready for serving alongside chilled cooked fish.