Green Sauce from The Cooking of South West France by Paula Wolfert
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. ...
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Ingredients
- 3 hard-cooked egg yolks
- ½ cup extra virgin olive oil
- 4 teaspoons wine vinegar
- 2 teaspoons chopped shallots
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt
- freshly ground pepper
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