Cold Basil Sauce for Fish

Preparation info
  • Makes enough for

    4 pieces

    of fish
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

A quick, simple sauce that marries perfectly with any sautéed or roasted fish.

Especially nice when served along with artichokes cooked as in Sautéed Shrimp with Orange Dust.

Ingredients

  • 2 eggs
  • cup extra virgin olive oil
  • ¼ cup minced basil

Method

  1. Bring a small pot of water to a boil. Pierce the broad end of each egg with a pin, then gently lower it into the boiling water Reduce the heat to a simmer and cook for 6 minutes (if large) to 7 minutes (if extra-large). Run the eggs under cold water until cool enough to peel, then peel gently (don’t worry if the eggs break) and place in a bowl.
  2. Mash the eggs, t