Source: Paul Gayler's Sauce Book
Goes with: Anything oily. Fish, pork belly...
- 1 garlic clove
- 15g flat parsley, leaves only, chopped
- 5g mint leaves, chopped (or mint sauce)
- 2 tinned anchovy fillets
- 1/2 tsp dijon mustard
- 10g sweet dill pickled gherkins
- 25g superfine capers in brine, drained and rinsed
- 1 tbsp white wine vinegar
- 60ml extra virgin olive oil
- salt and pepper
- All in a mortar and pestle, crush the garlic, then herbs and anchovy fillets
- Mustard, gherkins and capers, crush to puree
- Add vinegar, then drizzle oil until semi-fluid sauce
- Season to taste. Keeps sealed in fridge for 2-3 days
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