I am completely besotted by this Italian fresh herb sauce and make it all the time during the hotter months of the year. Light, yet intensely aromatic, it brings out greatness in any grilled fish, poultry, meat or vegetable you decide to pair it. It is especially killer good when spooned over salmon or a good steak and steamed baby potatoes. The traditional recipe doesn’t call for Dijon mustard but don’t even think of omitting this key ingredient: it doesn’t just add flavor but also emulsifies the sauce, giving it a smooth and silky texture.
Makes about 1 cup
Ingredients
- 1 bunch parsley
- 1/4 cup snipped chives
- 2-3 tbsp Dijon mustard (I use the Maille brand, but any good quality one will do as long as it isn’t strong or say “extra forte” on it)
- 2 tbsp capers
- 1 tbsp good quality vinegar (preferable wine vinegar but cider is fine too)
- 1 tsp lemon juice
- 1/3 – 1/2 cup extra virgin olive oil
- Pepper
Instructions
- Place half the parsley, chives, mustard, capers, vinegar, lemon juice and 1/3 cup olive oil in a blender and blitz until smooth but not puréed
- Add the rest of the parsley and blitz again until smooth
- If it is too thick for you liking, add more olive oil and 1 tsp of lemon juice or vinegar
- Store in an airtight container in the fridge for up to 2 days
