West Coast Spring Green Sauce

West Coast Spring Green Sauce

West Coast Spring Green Sauce

April 11, 2018
: 15 min
: Easy


  • 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
  • Step 1 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.
  • Step 2 Once it starts getting thick, add all herbs and salt until finely chopped.
  • Step 3 Add Vinegar, Tobasco and Pepper, pulse a few times and then adjust seasoning to taste.
  • Step 4 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….
  • Step 5 This will keep about 5 days, tightly covered in your fridge.


Let me know if you make this and what you use it with, I would love to know  🙂