Recipe courtesy of Michele Urvater
Pickle and Caper Sauce
- Level: Easy
- 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
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.
