This is a lovely sauce that is traditionally served with boiled meats, but it also works beautifully with grilled meats and vegetables. It will keep for a few days in the fridge but it must be covered with a layer of olive oil.
Put the herbs in a bowl and add the garlic, capers and anchovies. Mix the mustard and olive oil together in a small bowl, then stir this through the herb mixture. Add the chilli and a few good grinds of black pepper. Taste and adjust the seasoning as needed. Cover and put in the fridge for a while for the flavours to mingle.
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