Salsa Verde

• 2 shallots, finely diced
• 1/2 cup finely chopped parsley
• 1/3 cup chopped mixed herbs-tarragon, chervil, thyme, marjoram, dill
• 2 to 3 tablespoons capers, rinsed
• Grated zest of 1 lemon
• 1 small garlic clove, minced
• 3/4 cup extra virgin olive oil
• 2 to 3 teaspoons champagne vinegar or fresh lemon juice
• 1 hard-cooked egg, optional
• Salt and freshly milled pepper

1. Combine all the ingredients except the egg, salt, and pepper.
2. Mash the egg yolk until smooth, adding a little of the sauce to thin it.
3. Finely chop the white.
4. Stir the yolk and the white back into the sauce, season with salt and pepper, and adjust the amount of vinegar if needed.
5. If youre planning to serve the sauce later, wait to add the vinegar or lemon juice so that the green will remain bright.

shallots, parsley, tarragon, capers, lemon, garlic, extra virgin olive oil, champagne vinegar, egg, salt

Taken from www.cookstr.com/recipes/salsa-verde-2 (may not work)