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Post by Granny Smith on Mar 22, 2008 14:15:01 GMT -5
Green Sauce contributed by carla
I stir it into cooked rice. Yum. You can also double or triple this recipe and pour over homemade chicken enchiladas.
1/4 c. (tightly packed) fresh Italian flat-leaf parsley] 1/4 c. (tightly packed) fresh cilantro leaves 1 fresh tomatillo, husk removed and chopped 1-1/2 cloves garlic, roasted 1 hard-cooked egg yolk 2 T. fresh lime juice 1/2 t. dry mustard 1/3 c. olive oil salt & freshly ground black pepper, to taste
Have a bowl of ice water ready on the counter.
Bring a large saucepan of water to a boil over high heat. Add the herbs to the boiling water and blanch several seconds. Drain immediately, then plunge into the ice water. Drain well again, and squeeze out all the liquid (**this is important!!).
Combine the herbs, tomatillo, garlic, egg yolk, lime juice and mustard in a blender or food processor and process until smooth. With the motor running, add the olive oil in a slow, steady stream and blend in thoroughly. Season with salt and pepper. Use immediately, or transfer to a clean airtight container and store in the refrigerator for up to 3 days. Bring to room temperature before using.
Makes about 1 cup
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