A vibrant herb sauce bursting with flavour. Excellent with fish and meat.
Ingredients
Basil, Mint and Flat Parsley, good handful of each
tsp Dijon mustard
3 tbsp red wine vinegar
1 tbsp capers
Cornichons, handful, roughly chopped
4 anchovy fillets
1 clove garlic
Olive oil
Method
Place all the ingredients in a food processor and gradually add olive oil while blitzing until desired consistency is reached.
For a coarser texture chop and mix ingredients by hand.