Guest guest Posted April 20, 2001 Report Share Posted April 20, 2001 * Exported from MasterCook * Salsa Verde Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 55 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots -- finely diced 1/2 cup finely chopped parsley 1/3 cup chopped mixed herbs -- see note 2 tablespoons capers -- rinsed, up to 3 1 lemon -- grated zest 1 small garlic clove -- minced 3/4 cup extra virgin olive oil 2 teaspoons champagne vinegar -- up to 3 OR fresh lemon juice 1 hard-cooked egg -- optional Salt and freshly milled pepper MAKES ABOUT 1 CUP Choose those herbs that best complement the dish or the meal. Note: mixed herbs such as tarragon, chervil, thyme, marjoram, dill Combine all the ingredients except the egg, salt, and pepper. Mash the egg yolk until smooth, adding a little of the sauce to thin it. Finely chop the white. Stir the yolk and the white back into the sauce, season with salt and pepper, and adjust the amount of vinegar if needed. If you're planning to serve the sauce later, wait to add the vinegar or lemon juice so that the green will remain bright. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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