Mexican Parsley Sauce Recipe

From Dorothy McNett's Recipe Book.

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Mexican Parsley Sauce

From Dorothy McNett's recipes at Serve with cheese or seafood omelettes enhanced with salsa and this great side-sauce!

1/4 cup extra virgin olive oil
2 cups chopped fresh parsley
2-4 cloves garlic, minced
1 tablespoon dry bread crumbs
1/3 cup white wine vinegar
1/4 cup chicken or vegetable stock
1/3 cup dry white wine
1/2 teaspoon fine sea salt
1 teaspon raw sugar

In heavy bottomed saute pan or saucepan, heat oil and cook the parsley and garlic several minutes. Add remaining ingredients, bring to a boil and reduce to simmer. Cook and stir several minutes to blend flavors and to reduce the liquids. You want a sauce consistency, to serve with omelettes.

Recipe created 2004-10-12.

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