Description
Don’t be scared of the anchovies. I promise that no one will identify them, and they give the sauce a fantastic I-can’t-identify-what-that-great-taste-is flavour. If you want to omit them, use a bit of Worcestershire sauce, which contains anchovies, or finely grated Parmesan cheese for an added “umami” boost (extra flavour).
Ingredients
2 ounces anchovy fillets, drained
½ cup chopped parsley
2 Tbsp. red wine vinegar
Zest of one lemon
2 Tbsp. chopped fresh chives or shallot
1 Tbsp. drained and rinsed capers
¾ cup mayonnaise
¾ cup plain yogurt
Freshly ground pepper
As both the capers and anchovies are salty, you probably won’t need added salt.
Instructions
Combine all ingredients in a food processor except for the mayo and yogurt, and puree until combined. Add mayonnaise and yogurt and pulse until combined. If you want more of a drizzle, cut back the yogurt by a few tablespoons, and substitute a bit of milk or cream.