This dressing is commonly used to accompany fish such as hake and vegetables. Its orgin is in Analucía.
Ingredients: (4 people)
Cook the eggs. Peel and slice the onion. Crush the parsley using a pestle and mortar, add the onion and the egg yolks and crush them together. Add a little salt and then, little by little, add the vinegar and the oil, stirring constantly with the pestle. Pour the sauce over the fish or vegetables as you serve it.
Green sauce, made with parsley and olive oil.
Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.