Traditional French sauces.
Use in small quantities only - don't smother food with sauces.
2 oz / 50 g capers, drained
6 garlic cloves, peeled and chopped
6 oz / 150 g olives, stoned
2 oz / 50 g anchovy fillets
pepper to taste
4 fl oz / 125 ml olive oil
- Puree the ingredients with half the olive oil until it forms a paste.
- Beat in the remaining olive oil more slowly.
- Serve with crudites or boiled eggs