Summary

Ingredients

• 1 tablespoon capers, pickled in vinegar or salt
• 0.5 clove ½ (s) garlic, preferably fresh
• 0.25 ¼ medium onion (s)
• 1 bunch parsley
• 1 handful basil
• 1 anchovy
• some lemon juice
• lots olive oil
• salt and pepper

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Instructions

1. Drain the capers or remove the salt. Peel the garlic and onion. Pluck the basil and parsley, wash and dry. The stalks of the parsley can also be used. Drain the anchovy.
2. Finely chop all ingredients and mix in a bowl with enough olive oil to create a nice, oily sauce. Add a few generous dashes of lemon and season with salt and pepper.
3. The sauce goes very well with cold chicken, cold fish and boiled eggs.
4. Notes: If you use a strong olive oil, you should mix it with sunflower oil. The anchovy can be left out if you don`t like it.
5. I took the recipe from my mother`s Italian cookbook and tried to translate it accordingly. There are no exact quantities in the original. Consequently, the above-mentioned quantities should be seen as a guideline, which can be varied. The original also suggests taking some hot peppers in the absence of capers. However, I haven`t tried the latter yet. We always eat the sauce with the cold meat of a soup chicken.