Page title and description
Sauces, conserves & preserves
- 1 garlic clove, crushed
- 1 tbsp capers, soaked in water for 20 mins, then drained and squeezed dry
- 2 anchovy fillets
- small bunch flat-leaf parsley
- 10 mint leaves
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- olive oil
- salt and pepper
Prep time: 20 min
Step 1Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand).
Step 2Place the mixture in a bowl and add the mustard and vinegar.
Step 3Drizzle in enough olive oil to give the correct consistency and season well.