Hard Boiled Eggs

May 26, 2018

SAUCE ESMERALDA

©2012 All rights reserved by Norman Van Aken

Yields: 1 3/4 Cup

3 cloves garlic, peeled and minced

2 tablespoons small capers, rinsed

4 hard boiled eggs

pinch salt

large pinch cayenne pepper

cracked black pepper, to taste

1 teaspoon Spanish sherry vinegar

2 tablespoons Italian parsley, cleaned and chopped

2 tablespoons cilantro leaves, cleaned and chopped

1/2 Cup ground toasted almonds

1/2 Cup XVOO.

Place the garlic, capers, egg yolks, salt, cayenne, pepper in a bowl and mash it with the back of a fork. Add the vinegar, parsley, cilantro and almonds. Mash well.

Add the olive oil and mix in well.

Reserve in the fridge covered until about 45 minutes before serving.

(When serving allow to temper.)

Reserve.

4.27.12