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1
large bunch flat leaf (Italian) parsley
1 bunch fresh basil
1 handful fresh mint leaves
4 oz anchovy fillets (best are large, whole
anchovies canned in brine, properly cleaned; of course you can use
the smaller ones canned in oil [use more], or those in a jar in
brine[saltier])
3-5 cloves garlic
1.5 T capers
2 T red wine vinegar
5 T olive oil
1 T dijon mustard
salt & fresh-ground pepper
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Remove the leaves of the various green herbs from the stems.
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Using a food processor (or mezzaluna or a chef's knife) chop the
parsley, basil, mint, garlic, capers, and anchovies until roughly
blended.
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Transfer the mixture to a suitable bowl and add the vinegar.
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Slowly pour in the olive oil while constantly stirring.
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Add the mustard, mix, and season to taste.
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This condiment (it really isn't a 'sauce') is fabulous accompanying
grilled or barbequed fish; it is best when allowed to sit a bit
after you make it. It refigerates and keeps well, but when using
it from the fridge, take it out early so it isn't radically colder
than the fish.
from The River Cafe Cookbook, Vol 2
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