|Source||Sainsbury's magazine January 1998|
|Prep time||5 minutes|
|Total time||5 minutes|
A basil sauce for steak
50 gFresh basil, roughly chopped
3 TDijon mustard
1 TBalsamic vinegar
175 mlExtra virgin olive oil
3 TChervil or Flat-leaf parsley, roughly chopped
2 clvGarlic, chopped
1 TPickled or Salted capers rinsed and dried
For the sauce, place the mustard, vinegar and salt/pepper in a bowl.
Whisk in the olive oil.
Place in liquidizer and add the basil, chervil, garlic and capers.
Liquidize and season to taste.
Refrigerate until needed.