2 tablespoons mustard
3 tablespoons milk
175 ml/6l oz olive oil
5 tablespoons mixed pickles, Such as capers, gherkins, onions and carrots, chopped
2 tablespoons chopped fresh flat-leaf parsley
juice of 1/2 lemon, strained
salt and pepper


1.Mix together the mustard and milk in a bowl.
2.Gradually whisk in the olive oil a drop at a time.
3.When the sauce has thickened, season to taste with salt and pepper, then stir in the pickles.parsley and lemon juice.
4.Mix well and pour into a sauce boat.
5.For grilled meat or fish.

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