Serve this sauce with roasted meat, fish, or chicken.
Active time: 20 min Start to finish: 20 min
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1/3 cup coarsely crumbled firm white sandwich bread
2 tablespoons red-wine vinegar
2 tablespoons drained bottled capers, finely chopped
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1/3 cup finely chopped fresh flat-leaf parsley
1 1/2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh tarragon, or to taste
7 tablespoons extra-virgin olive oil
Preparation
Step 1
Mash together bread crumbs, vinegar, capers, garlic paste, anchovy paste, and mustard using a mortar and pestle (or whisk together in a bowl).
Step 2
Add herbs, oil, and salt and pepper to taste, then stir (or whisk) until combined well.
