Paula Wolfert

Green Sauce

Preparation info
  • Makes about

    1

    Cup
    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Ingredients

  • 3 hard-cooked egg yolks
  • 4 teaspoons wine vinegar
  • ½ cup ex

Method

  1. In a food processor, combine the egg yolks and vinegar; whirl to blend. With the machine on, add the olive oil in a slow, steady stream. Scrape into a small bowl. Stir in the parsley and shallots. Season with salt and pepper to taste. The sauce is best prepared several hours in advance.