sauce verte
Ingredients:
1 small shallot, finely chopped
3 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons finely chopped Italian parsley
1 tablespoon finely chopped mint
1 tablespoon chopped chives
Directions:
Combine a chopped shallot, white wine vinegar and a pinch of salt in a small nonreactive bowl. Let stand for 5 minutes.
Stir in the third of a cup of olive oil with the chopped parsley, chives and mint. Cover and keep at room temp.
Make no more than two hours ahead of a time. Cover and keep at room temp.
Serves 6