In preparing this particular sauce, I was inspired by the classic Italian green sauce recipe (salsa verde). We use this sauce to accompany Piedmontese boiled meat and Tuscan offal. I needed something that would work well to accompany both fish and meat. So I eliminated the bread to lighten the sauce and added wasabi, to give it a more fresh and pungent taste. Try it cold, but not ice cold, and if you can, use a mortar leaving the mixer tightly locked in the cupboard!
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