[Sca-cooks] cold green sauce?

[a5foil]

>From Libre de Sent Sovi, Catalan, 14th century. Some people may be unhappy
about the raw egg yolk, but we've never had any trouble.

Jurvert -- Parsley Sauce

This sauce *must* be made with fresh herbs. You can adjust the proportion of
marjoram, sage, and mint, the amount of garlic, and the proportion of oil,
vinegar and honey, to taste. The jurvert is best made at least a day before
serving, and will keep for a week in the refrigerator.

¾ ounce firm white bread, without crusts
1 tablespoon red wine vinegar
2 cups loosely packed chopped parsley without stems, about 2½ ounces
2 tablespoons chopped marjoram leaves
1 tablespoon chopped sage leaves
1 tablespoon chopped mint leaves
2 cloves garlic, peeled and minced, about 1 tablespoon
1¼ ounces skinned hazelnuts, minced, about ¼ cup
¼ ounce walnuts, minced, about 1 tablespoon
1 raw egg yolk
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon honey

Toast the bread just until crisp on both sides, but not browned. Put the
toasted bread on a plate, pour on a tablespoon of red wine vinegar, and set
it aside.

While the bread is toasting, prepare and measure the chopped parsley,
marjoram, sage, and mint. Prepare the minced garlic, hazelnuts, and walnuts.

Put all the chopped herbs in the bowl of a food processor and process until
finely minced. Add the soaked bread, garlic, hazelnuts, walnuts and egg
yolk. Process until well blended. Add the olive oil and process for a few
seconds. Then add the vinegar and process for a few seconds. Then add the
honey and process about 10 seconds longer. For a thinner sauce, add
additional oil, vinegar and honey in the same proportion. For a sharper
sauce, add more garlic.

Refrigerate at least one hour before serving to allow the flavors to blend.

Makes about 1 cup.