Yvonne's Emerald-Sauce
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Yvonne's variety of Salsa Verde


quantity       ingredient       step
40 g       Sorrel, chopped
30 g       parsley, destemmed      
25 g       chives, chopped      
120 ml       olive oil      
22 g       capers, chopped      
15 g       garlic, crushed      
40 ml       lemon juice      
25 g       Dijon mustard      
35 g       shallots, chopped      
25 g       anchovies, drained and chopped      
1       egg, hard-boiled, chopped      


Puree all ingredients in a food processor until smooth.

Can be frozen.

Delicious with meat, fish, hard-boiled eggs or as a dip.

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