Green Sauce from Splendid Soups by James Peterson

Ingredients

• 4 hard-cooked egg yolks
• 6 tablespoons heavy cream or half-and-half
• 2 garlic cloves, finely chopped and crushed to a paste
• 1 cup tightly packed Italian parsley leaves
• 8 anchovies, soaked in cold water for 5 minutes, drained and chopped
• ¼ cup drained capers
• ½ cup tightly packed fresh mint leaves
• ½ cup extra virgin olive oil
• salt
• pepper
• 2 tablespoons white wine vinegar
• 4 teaspoons sugar