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Fresh Parsley Drizzle with Capers and Cornichons

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fish 2 squareServes 4

This simple all-purpose sauce is perfect for any grilled or seared fish, chicken, pork, beef, or lamb

1/2 cup parsley leaves, chopped coarse
3 cornichons, sliced thin, plus 1 teaspoon cornichon juice
2 tablespoons drained capers (if large, chop them coarsely)
1/2 medium shallot or 1 scallion, sliced thin
1/4 cup extra-virgin olive oil
Salt and ground black pepper

Mix all ingredients, including salt and pepper to taste, in a small bowl. (Can be covered and refrigerated several days; return to room temperature)

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

10 Comments

  10. DessertForTwo says

    Ok, I made this last night for my cowboy who claims to hate pickles and capers. (I know, he’s crazy). Well, he lapped it up on top of sauteed sole! I didn’t want to tell him what’s in it, so I said it’s a modified pesto. Thanks for another great recipe 🙂

    Reply

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