This is an herb vinaigrette sauce. Served with hot or cold (usually boiled) meats.
1 c. parsley
3 anchovy fillets
1 small boiled potato, cold
1 small dill pickle
1 tsp. salt
1 clove garlic
1 small onion
1 cup oil (olive)
2 tbsp. white vinegar (wine)
1/8 tsp. pepper
Chop parsley, potato, anchovy, pickle, garlic and onion finely. Beat oil in slowly, little by little as though preparing mayonnaise. Add salt, pepper and vinegar.
May substitute capers for pickles.
Lemon juice can be substituted for vinegar and fresh basil and tarragon can also be used.
