Ingredients
- 1½-2 cloves garlic, peeled
- 1 small handful capers
- 1 small handful gherkins pickled in sweet vinegar
- 6 anchovy fillets
- 2 large handfuls flat-leaf parsley, leaves picked
- 1 bunch fresh basil, leaves picked
- 1 handful fresh mint, leaves picked
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 8 tablespoons really good extra virgin olive oil
- sea salt
- freshly ground black pepper
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Method
Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
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