Ingredients

• 4 x Anchovy fillets - Option for salt reduced, rinse under cold water

• 1 x Cup extra virgin olive oil

• 1/2 x Cup mint leaves (or a little more to your taste) - diced and pressed. Note: Pat dry

• 1 x Tablespoon capers - chopped.

• 1 x Cup flat leaf parsley, chopped and pressed. Note: Pat dry

• 3 x Garlic cloves, finely minced

• Dash red wine vinegar

• 1 x Tablespoon Dejon mustard

• 1/2 x Teaspoon black pepper

• 1/2 x Teaspoon lemon zest - the lemon combination is important

• 1 x Teaspoon lemon juice - the lemon combination is important

• Salt not really needed - the anchovies and capers will provide more than enough salt

Preparation

Place the parsley, mint, capers, garlic, anchovies, vinegar, pepper and mustard in a bowl and blend together. Next, slowly add the olive oil to achieve your desired runniness then add the lemon zest and lemon juice and stir to bring everything togther. Refrigerate and allow to sit for 15 - 20 minutes before using

Important: The ingredients may be adjusted to your taste and the sauce will keep well when refrigerated.

Comments: It is important to note that the mustard is important as an emulsifier - it also adds lovely flavour. A nice win !