The most requested recipe ever. Serve this sauce with all meats, many fish, portobello mushrooms (while grilling or after), or on top of breakfast eggs, with rustic bread.
- 1/2 C. chopped parsley
- 1/4 C. chopped chives
- Thyme, Rosemary or tarragon, chopped (optional)
- 1 T. rinsed capers
- 1 Shallot, finely chopped
- Zest of one lemon, finely chopped
- 1 C. extra virgin olive oil
- Splash of red wine vinegar (optional)
- Salt and pepper to taste
- Combine the chopped herbs, shallot and zest with the olive oil.
- Add salt & pepper to taste
- If using red wine vinegar, add this just before serving.
After making hundreds of batches, Greg’s advice:
- The work is in the chopping but this isn’t complicated
- I usually double this recipe when feeding 8 plus people so that there are leftovers for the rest of the week
- Macerate the shallot in white or red vinegar for 30 mins to soften and the add only the shallots to the sauce – not the vinegar
- Take the extra care to finely chop all the ingredients – this is the style I prefer (and I think is more versatile). nothing wrong with a rough chop version – just keep the chop consistent for either version.
- Use high quality EVO, but on the milder side, so that its the green that creates the flavors
- Try to make at least 2-3 hours before. it takes a little time for all the ingredients to come together with the oil.
- Lasts about 3-5 days in an airtight jar, in fridge.
- When you use again, you can add little more lemon juice to revitalize the sauce before serving.
Credit for this recipe goes to Jeff Miller now owner and operator of several restaurants in Ashville NC including Luella’s BBQ. Greg cooked with Jeff in Portola Valley, California and Bozeman, Montana. After his mother, Jeff has been the person who most influenced Greg’s love of food.