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)
Jenny Flake says
I would love this for lunch today!! Gorgeous!
We have parsley in our garden. Will try this!
SMITH BITES says
Not only can I imagine how this will taste, but it’s absolutely gorgeous as well!
Cookin' Canuck says
What a colorful, flavorful sauce – and with such minimal effort!
wow…it’s gorgeous yet simple enough! YUM!
This is my favorite shot to make TasteSpotting in a long while. Hotness! (looks yum, too!)
Samantha Angela @ Bikini Birthday says
Is there something different about “cornichons” as compared tor regular old pickles?
Jen @ How To: Simplify says
This topping would be so delicious on fish and chicken!
Fuji Mama says
Oooooh, what a gorgeous sauce! I think I need to try this tonight on some grilled chicken!
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 🙂