jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
Im not sure what origination this one is from but I found it in Joy of COoking book and I'd like to see what other variations people have; basic ingredients;
parsely, garlic, anchovy, capers, mustard, red wine vinegar or lemon juice, 1/2 cup olive oil.
What other variations do people have and is this an italian sauce?
No need to tell me that it depends on where your from, or what neighborhood or that there are 8,000 variations on google. Just if you have a favorite variation or you feel that there is something that is missing let's hear it...Thanks.
parsely, garlic, anchovy, capers, mustard, red wine vinegar or lemon juice, 1/2 cup olive oil.
What other variations do people have and is this an italian sauce?
No need to tell me that it depends on where your from, or what neighborhood or that there are 8,000 variations on google. Just if you have a favorite variation or you feel that there is something that is missing let's hear it...Thanks.