Parsley and Caper Sauce

September 27, 2007

A no-cook blender sauce, just right for serving with grilled beef and fish or alongside deviled eggs.

1/2 bunch flat Italian parsley
1/2 c. extra-virgin olive oil
2 anchovy fillets
2 Tbls. capers
1 Tbls. lemon juice
1 garlic clove
1/2 tsp. Dijon mustard
1/2 tsp salt

Combine all ingredients in a blender. Blend until smooth.

Previous post:

Next post: