The Everything Sauce

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: 15 mins
• 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.