Sauce Martiques

Preparation info

  • Difficulty


  • Makes about

    ¾ cup

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
  • 3 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon or chervil
  • 1 teaspoon grated lemon zest
  • cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • A few drops of red wine vinegar
  • Salt and freshly ground pepper


  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.