25g Tarragon leaves
25g Mint leaves
1/2 Red onion
2 Tbsp Red wine vinegar
150-170ml Olive oil
2 Tbsp Capers
1 Tsp Dijon mustard
4 Anchovy fillets
Juice of 1/2 lemon
This is such a delicious sauce to serve with steak, fish, halloumi or a veggie burger. It is absolutely packed with vibrant flavour.
Chop your onion finely and marinate in the red wine vinegar for around an hour if you can. This mellows the onion flavour.
Chop all your herbs together finely and add to a medium bowl. I usually chop the parsley stalks as well but just use the leaves from the mint and tarragon. You can use other herbs in the blend if you prefer like basil or coriander but this selection is my favourite.
Chop your anchovy fillets finely. You want these to become more of the pulp.
Chop your capers and add both to the bowl along with the mustard. Mix together and then add 150ml of the olive oil and mix again.
Now add the onions but don’t immediately add all the vinegar. Put in 1/2 and a big squeeze of the lemon half then mix and taste. You want to add the rest of the vinegar, lemon and oil now to suit your taste.
If you don’t use all of the sauce, you can put it in a jar and use it over a few days. I might try some sandwiched in an omelette.
To Drink: Pair with Drinks Kitchen Herb Verde or Orange Cinchona if you are serving with steak