Sauce Martiques

Preparation info

  • Makes about

    ¾ cup

    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


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


  1. Rinse the capers and anchovy fillets under cold running water. Drain and coarsely chop.
  2. 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.