Ingredients
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped cornichons
- 1/4 cup olive oil
- 2 tablespoons chopped pitted green olives
- 1 anchovy fillet (optional), chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon capers, rinsed and chopped
- 1 clove garlic, chopped
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