Rosemary-chervil sauce
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Rosemary-chervil sauce
  Sauces    Spices    Canadian  
Last updated 6/12/2012 12:56:26 AM. Recipe ID 18633. Report a problem with this recipe.
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      Title: Rosemary-chervil sauce
 Categories: Spice, Sauces, Canadian
      Yield: 1 Batch
     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
  Wash herbs and discard any coarse stems.  Pat dry and place in blender
  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.

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Recipe ID 18633 (Apr 03, 2005)

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