Pungent Parsley and Caper Sauce Recipe

Name: Pungent Parsley and Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce Italian or French bread, crusts removed; 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar; 1 garlic clove, halved, green shoot removed; 1 cup, tightly packed, flat-leaf parsley leaves; 1 tablespoon mint or basil leaves; 2 tablespoons capers; 1 hard-boiled egg yolk; 3/4 cup extra virgin olive oil; Salt; freshly ground pepper

Servings: persons

1 ounce Italian or French bread, crusts removed
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
1 garlic clove, halved, green shoot removed
1 cup, tightly packed, flat-leaf parsley leaves
1 tablespoon mint or basil leaves
2 tablespoons capers
1 hard-boiled egg yolk
3/4 cup extra virgin olive oil
Salt
freshly ground pepper

1
Combine the bread and vinegar, and toss together.
2
Let sit for 10 minutes, then tear the bread into small pieces.
3
Turn on a food processor fitted with the steel blade, and drop in the garlic.
4
Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl.
5
Add the herbs to the processor, and pulse several times until contents are finely chopped.
6
Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds.
7
Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream.
8
Season to taste with salt and pepper.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ounce Italian or French bread, crusts removed, 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar, 1 garlic clove, halved, green shoot removed, 1 cup, tightly packed, flat-leaf parsley leaves, and more.

Yes, Pungent Parsley and Caper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pungent Parsley and Caper Sauce

How did you like this recipe?

Frequently Asked Questions