Mint Sauce - Bagnet Verd

INGREDIENTS:

• 4 hard cooked eggs
• 6 tablespoons heavy cream (half-and-half)
• 2 garlic clove paste
• 1 cup Italian parsley
• 1/2 cup mint
• 8 anchovies, soaked in cold water, chopped
• 1/4 cup capers
• 2 tablespoons white wine vinegar
• 4 teaspoons sugar
• 1/2 cup evoo
• s & p

METHOD:

1. Puree without oil.
2. Work in oil with wooden spoon.