Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr
Yield:
about 2 1/2 cups
Level:
Easy

Ingredients

  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry vinegar
  • 1/8 cup sherry
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • 3 tablespoons minced garlic (about 9 cloves)
  • 1/2 medium red onion, quartered
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper

Directions

Combine the olive oil, vinegar, sherry, lemon juice, parsley, basil, garlic, red onion, cilantro, and oregano in a food processor, and pulse until well blended.

Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.

Cook's Note

Do not puree. Stir in the kosher salt, black pepper, and crushed red pepper.

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