Ingredients:

  • 2 cups Fresh Italian Flat-Leaf Parsley, leaves and tender stems, packed
  • 1/4 cup Fresh Mint Leaves
  • 4 Oil-Packed Anchovy Fillets
  • 2 tbsp Non-pareil Capers, rinsed and drained
  • 2 Garlic Cloves, grated
  • 1 tsp Dijon Mustard
  • 1/2 cup High-Quality Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1/2 tsp Lemon Zest, finely grated
  • 1/4 tsp Sea salt
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Crisp the herbs. Wash the parsley and mint in ice cold water for 2 minutes. Note: This shocks the cells and makes the herbs shatter cleanly under the knife.
  2. Dry thoroughly. Use a salad spinner or pat the herbs between paper towels until completely dry. Note: Excess water will break the emulsion and make the sauce look broken and watery.
  3. Mince the base. Finely chop the parsley, mint, anchovy fillets, and capers by hand. Continue until they reach a texture resembling coarse sand.
  4. Prepare the aromatics. Grate the garlic and lemon zest into a small mixing bowl.
  5. Build the dressing. Whisk in the Dijon mustard and red wine vinegar until smooth.
  6. Emulsify the oil. Slowly stream in the 1/2 cup of extra virgin olive oil while whisking constantly. Stop once the mixture is glossy and combined.
  7. Combine elements. Fold the chopped herb and brine mixture into the oil and vinegar base using a spoon.
  8. Season carefully. Add the sea salt and black pepper. Note: Taste first, as the capers and anchovies already provide significant salt.
  9. Allow flavor meld. Let the sauce sit at room temperature for at least 15 minutes. Watch for the oil to turn a deeper shade of emerald.
  10. Serve at room temp. Give it a final stir before spooning it over your dish.