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
Ingredients
  • 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.
    From the Spring 2005 issue of O, The Oprah Magazine

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