PARSLEY AND EGG SAUCE
Number Of Ingredients 8
Steps:
- 1 Place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Chop the eggs and place them in a bowl. 2 In a food processor or by hand, very finely chop together the parsley, capers, and garlic. Transfer them to the bowl with the eggs. 3 Stir in lemon zest. With a whisk, beat in the oil, lemon juice, and salt and pepper to taste. Scrape into a sauce boat. Cover and chill 1 hour or overnight. 3 Remove the sauce from the refrigerator at least 1/2 hour before serving. Stir well and taste for seasoning. VARIATION: Stir in 1 tablespoon chopped fresh chives. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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King Gaming FF
[email protected]I've never made a parsley and egg sauce before, but this recipe made it so easy. I'm so glad I tried it because it's now one of my favorite sauces.
danny williams
[email protected]This sauce is very easy to make, but it looks and tastes like it came from a fancy restaurant. I'm so impressed with how well it turned out.
ANDYMAN UG OFFICAL
[email protected]I'm not a huge fan of parsley, but I really enjoyed this sauce. The egg mellows out the flavor of the parsley and creates a smooth, creamy sauce.
Strong Woman
[email protected]This sauce is perfect for a dinner party. It's elegant and delicious, and it's sure to impress your guests.
Tasha Olivia
[email protected]I'm always looking for new ways to use up leftover parsley, and this sauce is a great way to do it. It's so easy to make and it tastes amazing.
MACRO KACHUPA
[email protected]This sauce is a great way to add some flavor to a simple dish. I love the way the parsley and egg add a pop of flavor.
Catherine Ferreira
[email protected]I've never made a parsley and egg sauce before, but this recipe made it so easy. I'm so glad I tried it because it's now one of my favorite sauces.
Bobby Kluge
[email protected]This sauce is very easy to make, but it looks and tastes like it came from a fancy restaurant. I'm so impressed with how well it turned out.
Demi Moore
[email protected]I'm not a huge fan of parsley, but I really enjoyed this sauce. The egg mellows out the flavor of the parsley and creates a smooth, creamy sauce.
Pujan Dhungana
[email protected]This sauce is so versatile! I've used it on chicken, fish, and even vegetables. It's always delicious and it adds a touch of elegance to any dish.
Joy Lawson
[email protected]I made this sauce for a dinner party last night and it was a huge hit! Everyone loved the flavor and the way it complemented the main course. I will definitely be making this sauce again for future dinner parties.
lungisani lungy
[email protected]This sauce is a great way to use up leftover parsley. I always have a bunch of parsley in my fridge, and I'm always looking for new ways to use it. This sauce is a great way to add some flavor to a simple dish.
Cintia Vasquez
[email protected]I've been looking for a good parsley and egg sauce recipe for ages, and this one is perfect! It's so easy to make and it tastes amazing. I love the way the parsley and egg add a pop of flavor to the sauce.
king Raja
[email protected]This sauce is delicious! I made it last night to go with some grilled chicken and it was the perfect accompaniment. The parsley and egg add a lovely flavor and richness to the sauce. I will definitely be making this again.