Pungent Parsley and Caper Sauce

• 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.

italian, red wine vinegar, garlic, parsley, mint, capers, egg yolk, extra virgin olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1013690 (may not work)