Caper Mint Sauce
This sauce is the perfect match for any lamb dish
Makes enough for: 1 batch sauce
Ingredients
- 15 g capers
- 5 g flat leaf parsley
- 3 g mint leaves
- 1 anchovy fillet
- 1 clove garlic
- 80 mls olive oil
- 15 mls prosecco vinegar
- salt and freshly ground black pepper to season
Method
- Place the capers, parsley, mint, anchovy and garlic into a blender and blitz until fine
- Tip out into a bowl and add the oil and vinegar
- Mix to combine, season to taste and set aside for at least 2hours for the flavours to develop