ROSEMARY-CHERVIL SAUCE

      Title: ROSEMARY-CHERVIL SAUCE
  Categories: Seasonings, Sauces
       Yield: 1 Batch
  
      12    Fresh rosemary leaves
            -- (about 1 tsp.)
     1/3 c  Packed fresh chervil or mint
     1/2 c  White wine vinegar
     1/2 c  ;Water
       2    To 2 1/2 tb granulated sugar
            -- or to taste
  
   Wash herbs and discard any coarse stems.  Pat dry and place in blender
   container.
   
   In small saucepan, heat vinegar, water and sugar over medium heat,
   until sugar is completely dissolved.
   
   Pour warmed vinegar mixture into blender and blend at high speed until
   leaves are finely minced and sauce is a bright green.
   
   Let stand an hour or longer before serving.  Stir well before serving.
   Serve warm at room temperature, with lamb, pork, or veal.
   
   Makes about one cup.
   
   From Nancy Enright's Canadian Herb Cookbook.  By Nancy Enright.
   Toronto: James Lorimer & Company, Publishers, 1985. Pg. 101. ISBN
   0-88862-788-2. Posted by Cathy Harned.
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