Herb Sauce
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- olive oil
- onion
- fine herbs
- equal parts caldo (broth)
- equal parts white wine
- spinach greens
- parsley
- chervil
Instructions
- Sauté the onion and fine herbs in olive oil until softened. Deglaze with equal parts caldo (broth) and white wine. Strain the preparation through a fine sieve. Stir in the spinach greens, parsley, and chervil. Serve with salmon or other fish sliced into rounds.