The Everything Sauce

Submitted by Penny Stettinius

"This is Martha Stewart's Carpaccio Sauce but I have used it in so many other dishes it deserves its own spot. Last week I used the sauce combined with white wine and chicken broth to deglaze the pan after searing some pork tenderloin medallions. I also used it to flavor some caponatta, and stuffed it into cherry tomatoes mixed with blue cheese. This sauce rocks. Let me know if/when you use it!"

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 10

ingredients

• 2 tablespoons white vinegar
• 6 cornichons
• 1 cup flat leaf parsley, chopped
• 1 garlic clove
• 1 anchovy fillet
• 1⁄4 cup capers, drained
• 2 tablespoons onions, chopped
• 2 1⁄2 tablespoons Dijon mustard
• 6 tablespoons olive oil

directions

1. Place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
2. With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
3. Refrigerate, tightly covered, until ready to use.