Picquant Green Sauce for Meats
A bright, Frankfurt-style green sauce: an emulsion of olive oil and vinegar folded with a mix of soft herbs, alliums, and finely chopped hard-boiled eggs. Serve with hot or cold meats and poultry.
Ingredients
- ½ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- ¼ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- fresh herbs (1 tablespoon each chopped: chives, sorrel, parsley, watercress or nasturtium leaves, savory, dill, tarragon, chervil (use more of others if some aren’t available))
- 1 tablespoon yellow onion (finely chopped)
- 1 tablespoon leeks (white portion only) (finely chopped)
- 2 hard-boiled eggs (finely chopped)
Instructions
- In a medium bowl, whisk olive oil and vinegar to emulsify. Add sugar, salt, and pepper; mix well.
- Fold in chopped herbs, onion, leeks, and eggs. Taste and adjust seasoning.
- Serve at once or within several hours to maintain egg texture. Excellent with cold or hot meats and poultry; also good with duck.
