This classic sauce is the perfect accompaniment for cold poached salmon. If you don't like the taste of raw garlic, use shallots instead.

This recipe is part of a memorable spring brunch menu.
Servings: Makes about 1 cup
  • 1 large or 2 small cloves garlic
  • 2 cups packed parsley
  • 2 tablespoons capers , rinsed
  • 1/2 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Freshly ground pepper to taste
  • Directions
    Combine all ingredients in a mini food processor or blender and process until well combined. Adjust seasoning to taste and transfer to an airtight container or glass jar until ready to serve.


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