Salsa Verde (used with Cold Fish Mousse): The Best Salsa Verde (used with Cold Fish Mousse) Recipe from Cook'n

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	Salsa Verde (used with Cold Fish Mousse)

Serves: 6

Print this Recipe

   1/2 spinach thawed
   1 egg
   1/2 teaspoon dry mustard
   1/2 teaspoon salt
   1 tablespoon lemon juice fresh
   2 tablespoons scallion minced
   2 tablespoons parsley minced fresh
   1/2 teaspoon dill weed dried
   1/2 cup vegetable oil

Put all ingredients except oil in blender or food processor; purée. Slowly add oil while machine is running. Taste for additional seasoning. Serve warm or chilled over the mousse.

Note: This sauce is also delicious with cold meats or heated and served over pasta.

Salsa Verde (used with Cold Fish Mousse) comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!

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