Parsley Sauce with Cornichons and Capers
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Serves 4 (Makes about 1 1/4 cups)
Ingredients
6 tablespoons minced cornichons plus 1 teaspoon brine¾ cup minced fresh parsley ½ cup extra-virgin olive oil 2 scallions, minced¼ cup capers, rinsed and chopped coarse¼ teaspoon pepper Pinch table salt
Before You Begin
Use a good-quality extra-virgin olive oil in this sauce.
Instructions
- Mix all ingredients together in bowl.
Time
10 minutesYield
Serves 4 (Makes about 1 1/4 cups)Ingredients
6 tablespoons minced cornichons plus 1 teaspoon brine
¾ cup minced fresh parsley
½ cup extra-virgin olive oil
2 scallions, minced
¼ cup capers, rinsed and chopped coarse
¼ teaspoon pepper
Pinch table salt
Ingredients
6 tablespoons minced cornichons plus 1 teaspoon brine
¾ cup minced fresh parsley
½ cup extra-virgin olive oil
2 scallions, minced
¼ cup capers, rinsed and chopped coarse
¼ teaspoon pepper
Pinch table salt
Ingredients
6 tablespoons minced cornichons plus 1 teaspoon brine
¾ cup minced fresh parsley
½ cup extra-virgin olive oil
2 scallions, minced
¼ cup capers, rinsed and chopped coarse
¼ teaspoon pepper
Pinch table salt
Why This Recipe Works
Inspired by salsa verde, this pesto-like sauce made with parsley, olive oil, cornichons, and capers is the perfect pairing with poached chicken and fish. The fresh flavor of the parsley and the richness of the olive oil complement the mild flavor and the juicy, tender texture of poached fish and chicken.
Before You Begin
Use a good-quality extra-virgin olive oil in this sauce.
Instructions
- Mix all ingredients together in bowl.
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