Recipe courtesy of Mary Sue Milliken and Susan Feniger

Salsa de Pinon (Pine Nut Sauce)

  • Level: Easy
  • Yield: about 1 1/2 cups
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3/4 cup pine nuts, toasted and cooled

3 hardcooked egg yolks

2 tablespoons caper juice

2 tablespoons capers

1 cup half and half

Sea salt, to taste

Freshly ground black pepper, to taste


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

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