This is a surprisingly well-balanced sauce, considering the seemingly discordant list of ingredients. It is strongly flavoured, of course, but marvellous in small quantities with lobster and other shellfish. For a milder version that won’t over whelm a fish terrine, say, mix with equal quantities of mayonnaise.
Process all the ingredients except the lemon juice, salt and pepper in a processor or blender. Add the lemon juice, and salt and pepper to taste.
© 1990 Joyce Molyneux. All rights reserved.