| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Seasonings, Sauces | 1 | Batch | |
INGREDIENTS
| 12 | Fresh rosemary leaves (about 1 tsp.) | |
| 1/3 | c | Packed fresh chervil or mint |
| 1/2 | c | White wine vinegar |
| 1/2 | c | ;Water |
| 2 | To 2 1/2 tb granulated sugar or to taste |
INSTRUCTIONS
Wash herbs and discard any coarse stems. Pat dry and place in blender container. In small saucepan, heat vinegar, water and sugar over medium heat, until sugar is completely dissolved. Pour warmed vinegar mixture into blender and blend at high speed until leaves are finely minced and sauce is a bright green. Let stand an hour or longer before serving. Stir well before serving. Serve warm at room temperature, with lamb, pork, or veal. Makes about one cup. From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright. Toronto: James Lorimer & Company, Publishers, 1985. Pg. 101. ISBN 0-88862-788-2. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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