Mediterranean Oil and Vinegar Sauce

Preparation info

  • Difficulty


  • Makes

    1 Cup

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

This sauce is based on the olive oil and vinegar dressing, but it is meant to be mixed together loosely, not emulsified.


  • 1 salt-preserved lemon, seeded, chopped
  • 1 tablespoon fresh Italian parsley leaves, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon fresh tarragon leaves, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 shallot, peeled, finely chopped
  • 4 salted anchovy fillets, chopped
  • 1 tablespoon salted capers, rinsed, soaked 2 hours, drained, chopped
  • 2 tablespoons mixed fresh herb flowers (if available)
  • 4 tablespoons white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil
  • Sea salt


Put all the ingredients except the salt and oil in a bowl and mix together. Stir in the oil, and taste for salt. It might not need any, depending on the saltiness of the lemons.


When using this sauce on fish, add ¼ cup of shellfish essence.