Serve this sauce over fish, chicken, potato salad or cooked vegetables.
- 1/2 cup fresh herbs (thyme, parsley, rosemary etc..)
- 1/4 cup soft breadcrumbs
- 1/4 cup lemon juice
- 1 tablespoon water
- 2 egg yolks
- 1/4 cup Lupi Basil infused olive oil
Finely chop herbs. Place breadcrumbs, lemon juice, water and egg yolks into the bowl of a food processor or blender. Process until the yolks are pale. With motor running add oil drop by drop, gradually increasing the amount of oil as the sauce thickens. Fold the herbs through the sauce and set aside for about 20 minutes for the flavours to develop.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.