This is a great sauce to be able to knock out – it goes with so many different types of food – fish, lamb, chicken.. or maybe just bread dipped into it.
Make it to your liking – if you like it strong on capers (like I do) add more capers.
Here’s what you’ll need:
- 2 cloves garlic
- Fresh herbs – choose from Basil, Mint, Parsley, Tarragon – or all of them.
- The best extra virgin olive oil you can get
- 1 tablespoon capers
- 6 anchovy fillets
- Juice of a lemon
- Mustard – many recipes call for Dijon but I’m an English Mustard addict so I use that instead
- Sea salt & freshly ground black pepper.
Finely chop the garlic. Chop the herbs, capers (of they are the large variety) and anchovies. Mix together in a bowl with the mustard. Add a good few tablespoons of the olive oil, squeeze in the lemon and season to taste.
The important bit – taste it and fine tune. Add more of whatever you think it’s lacking in.
Once you’ve made it a few times you’ll have it perfected to your liking.
It’s also worth trying other ingredients. I recently bought a pot of some amazing sweet pickled cucumber – a few spoonfuls of that chopped into my salsa verde – beautiful.Tags: lemon, oil, salsa verde, sauce
By John Loydall