Pungent Parsley and Caper Sauce

Ingredients

• 1 ounce italian or french bread, crusts removed
• 2 tablespoons red wine vinegar, champagne vinegar or sherry vinegar
• 1 garlic clove, halved, green shoot removed
• 1 cup, tightly packed, flat-leaf parsley leaves
• 1 tablespoon mint or basil leaves
• 2 tablespoons capers
• 1 hard-boiled egg yolk
• 3/4 cup extra virgin olive oil
• Salt and freshly ground pepper

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