| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Parsley, leaves coarsely chopped |
| 8 |
|
Cloves garlic,; minced |
| 3/4 |
c |
Olive oil |
| 1/4 |
c |
Sherry wine vinegar |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Sea salt,; or to taste |
| 1/2 |
ts |
Freshly ground black pepper,; or to taste |
| 1/2 |
ts |
Cayenne,; or to taste |
INSTRUCTIONS
In a blender, combine all of the ingredients until well mixed but not
pureed. The sauce is best if used immediately but will keep for couple days
in the refrigerator.
Use on grilled meats, such as Tbone, porterhouse, or skirt steak.
Yield: about 1 1/2 cups
Recipe By :TOO HOT TAMALES SHOW #TH6288
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 23:13:54 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”