Salsa De Pinon (Pine Nut Sauce)

Recipe Ingredients

3/4 cup	177ml	Pine nuts - toasted and cooled
3		Hard-boiled egg yolks
2 tablespoons	30ml	Caper juice
2 tablespoons	30ml	Capers
1 cup	237ml	Half-and-half
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half-and-half. Blend until smooth. Season with salt and pepper.

This recipe yields about 1 1/2 cups.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6279 broadcast 05-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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