©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
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.)