275 ml olive oil
50 ml lemon juice
25 g chopped parsley
25 g chopped basil
50 g chopped capers
25 g chopped anchovy fillets
1 tsp Dijon mustard
salt and pepper
50 ml lemon juice
25 g chopped parsley
25 g chopped basil
50 g chopped capers
25 g chopped anchovy fillets
1 tsp Dijon mustard
salt and pepper
method
Combine 275 ml olive oil, 50 ml lemon juice, 25 g each of chopped parsley and basil, 50 g chopped capers, 25 g chopped anchovy fillets, 1 tsp Dijon mustard, and seasoning of salt and pepper.
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