This is a full flavour sauce that goes really nicely with oily fish fresh from the bbq. It’s pretty flexible, so if you haven’t got everything, you can chop and change a little. The basic bits are the capers, anchovies and gherkins, then a bunch of herbs. Salty herby sharpness.MMMMmmm.
This recipe is borrowed from Jamie Oliver, his mix has mint in, which really lifts the flavour. I’m using less garlic though. It’s raw and can overpower.
1 clove of garlic, peeled
1 small handful of capers
8 small dill pickled gherkins (cornishon size)
6 anchovy fillets
1 tblspn Dijon mustard
3 tblspn white wine vinegar
8 tblspn olive oil
2 handfuls of flat-leaf parsley
1 handful of fresh basil
1 handful of fresh mint
Finely chop the herbs, capers and gerkins by hand, and mix in the other ingredients in a small bowl. all done. Yum..