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This recipe gives you a base mix for a variety of sauces and dressings and is the perfect accompaniment for salmon...
Ingredients:
- 15g Fresh Basil (leaves only)
- 15g Fresh Mint (leaves only)
- 1 tbsp Capers, rinsed, squeezed dry & chopped
- 1 Anchovy Fillets, finely chopped
- 1/2 tbsp Dijon Mustard
Method:
- Finely chop the herbs and mix with the capers, anchovies and mustard.
- Season with freshly ground black pepper.
You can use this base to make any of the following:
Herb Butter Sauce
Pour 200ml white wine into a small saucepan and bring to the boil over a high heat, boiling until reduced by half. Lower the heat and stir in 2 tbsps double cream along with 110g of butter - warm through until smooth and melted. Add the green herb base (as above) and season to taste with lemon juice, salt and pepper. Serve hot poured over the fish of your choosing.
Herb Yoghurt
Mix the green herb base with 200g plain yoghurt, add more lemon juice and seasoning if required.
Herb Mayonnaise
Mix the green herb base with 200g of mayonnaise - serve with salmon or shellfish
Herb and Olive Oil Dressing
Mix the green herb base with 6 tbsps of extra virgin olive oil, serve over seafood of your choosing and season with lemon juice, salt and black pepper.
