West Coast Spring Green Sauce
Prep Time 15 minutes
- 2 Egg Yolks
- 1/2 c Olive Oil
- 1/2 c Chives coarsely chopped
- 1/2 c Parsley coarsely chopped
- 1 tbsp Thyme leaves only
- 1/4 Salt or to taste
- 1/2 tsp Red Wine Vinegar
- 3 dashes Tobasco or other hot sauce
- Freshly ground Pepper to taste
Put egg yolks into food processor and turn on, then slowly start adding oil. Start with a few drips at a time and as it thickens you can start adding if faster. Once its getting thick, add all herbs and salt until finely chopped. Add vinegar, Tobasco and pepper, pulse a few times and then adjust seasoning to taste.
Now smear it on everything! Sandwiches, a fresh dip for veggies, a cold sauce for chicken, beside your scrambled eggs or omelet, sauce for quiche....
This will keep about 5 days, tightly covered in your fridge.