The Silver Palate's Green Sauce
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rachel E. April 15, 2015
can you blend it really well and disguise the hard-boiled eggs or would the texture be too different? I have a husband who is totally grossed out by eggs but I think he would like the flavour of the sauce.
EmilyC April 30, 2014
Made this for Easter and it was lovely with our roast lamb and asparagus. Love the dill-parsley combination!
abigailo April 27, 2014
I made it yesterday - over steaks, asparagus, zucchini - everyone from the grandparents to the 11 and 12 year olds loved it. Put it on scrambled eggs this morning - yum. Will have to make a new batch soon - but that's ok because it was so easy. I like the question about subbing cilantro in the comments - may try that on the 3rd go round.
keith G. April 21, 2014
Sounds a great sauce. I wonder if it would work equally well with wild garlic or as you probably call them ramps instead of scallions (spring onions!)?
Nimuae April 21, 2014
Delicious as written ~ I made this for Easter dinner and it was a hit with everyone.
Eileen C. April 16, 2014
This looks beautiful and sounds scrumptious. Any idea how long it will keep and could it be frozen?
navahfrost April 16, 2014
This reminds me of Jeremiah Tower's Montpellier butter, which is one of my favorite sauces/condiments. This is healthier, (no butter!) though, so I'll feel less guilty putting it on everything. Thank you!
ashley S. April 16, 2014
I will certainly make this, sans eggs, to put on chicken or pork chops! (Or even, dare I say it, in soft tacos.)
Dawn W. April 16, 2014
The Silver Palate cook books are two of my favs. They are secret weapons in my kitchen arsenal. Glad to see they really aren't secret at all!
carol M. April 16, 2014
I am going to make this just because of the color and the ingredients...but chopped eggs? Do they really add anything but odd texture? Just curious and also impatient as I won't make this until Friday or Saturday. I also question whether it will really go with ham, which is what I am being forced to serve, but I don't care.
JohnL April 16, 2014
The only way to know if you like it yourself is to just take the plunge and try it. If you don't want to risk spoiling the entire batch with egg only to find out you don't care for it, just add an egg to half the sauce and test it first. But, for sure you know this sauce (with egg) pairs well with asparagus; Google "mimosa vinaigrette" for ideas on other foods that are good topped with chopped hard boiled eggs.
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