Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 158

This is a standard to eat with poached, roast or grilled meat, poultry and fish. You can also stir it into mayonnaise or salad dressing. Make a small jar to store in the fridge; it will keep for 2 weeks.

Serves 4–6

5 sprigs each of tarragon, basil, chervil and parsley

about 10 chives

olive oil

salt

Chop all the herbs and the capers very finely and put them in a jar. Barely cover with olive oil and stir. Taste and add salt to bring out the flavours of the sauce.