Sauce Martiques

Name: Sauce Martiques
Yield: Makes about ¾ cup
Ingredients: 2 tablespoons chopped fresh tarragon or chervil; 2 tablespoons salted capers; 1 teaspoon grated lemon zest; Salt and freshly ground pepper; 3 tablespoons chopped flat-leaf parsley; A few drops of red wine vinegar; 2 tablespoons chopped fresh chives; 1 tablespoon lemon juice; ⅓ cup extra virgin olive oil; 4 anchovy fillets, minced; 3 scallion(s), thinly sliced

Preparation info

Makes about
¾ cup

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Ingredients

2 tablespoons salted capers
4 anchovy fillets, minced
3 scallion(s), thinly sliced

Sauce
Pescatarian
Gluten-free
Raw

Method

Rinse the capers and anchovy fillets under cold running water. Drain and coarsely chop.
In a small bowl, combine the chopped capers and anchovies with the scallions, parsley, chives, tarragon or chervil, and lemon zest. Stir in the olive oil, lemon juice, and vinegar. Season with salt and pepper to taste and let stand at room temperature.