Recipe courtesy of Michele Urvater

Pickle and Caper Sauce

Name: Pickle and Caper Sauce
Yield: about 2 cups
Ingredients: 1 cup small pickles ("cornichons"), drained; 1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives; 1/2 cup chopped fresh parsley; Olive oil to taste; Salt and freshly ground black pepper

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Level: Easy

Yield: about 2 cups

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Ingredients

1 cup small pickles ("cornichons"), drained

1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives

1/2 cup chopped fresh parsley

Olive oil to taste

Salt and freshly ground black pepper

Directions

Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.