Traditional French sauces.

Use in small quantities only - don't smother food with sauces.

Serves 4

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