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Green Sauce


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

Scale

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.