Pretty unenlightened name for such an enlightened sauce.
This is a sauce that is found all over the world.
But, the name.
It doesn’t describe the way it tastes.
Salty, sweet, bitter, fresh.
It doesn’t describe what it does to a piece of grilled fish, a tortilla Espanola, sliced Bradley tomatoes hot off the vine..
Takes them to a whole new level of flavor. Makes the food dance.
Makes it more than just supper, an omelet, a salad.
Makes it special.
Makes it something a clever cook has in her repertoire for any food occasion that calls for something….green.
Small handful chives, chopped
3 - 4 anchovies, chopped
A Tbsp capers drained
Juice of 1 lemon
Small handful Italian parsley, chopped
A big squirt of sissy (yellow) mustard (because for the first time in my life I’m out of Dijon)
Squirt of wild honey
Freshly ground black pepper to taste
2 tbsp garlic confit
Put in blender, turn on add ½ cup extra virgin olive oil until thick.
Makes about ¾ cup.