Finely chopped fresh herbs, lemon and anchovy flavor this simple sauce. Try serving alongside most any grilled or roasted meat or poultry.

Mark Bittman
Source: EatingWell Magazine, January/February 1997


Ingredient Checklist


Instructions Checklist
  • Combine oil, parsley, thyme (oregano and/or rosemary), capers, shallot, garlic, lemon juice, anchovy paste, salt and pepper in a small bowl.


Nutrition Facts

55.9 calories; protein 0.6g 1% DV; carbohydrates 0.8g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.1g; fat 5.7g 9% DV; saturated fat 0.7g 4% DV; cholesterol 1.9mg 1% DV; vitamin a iu 164.2IU 3% DV; vitamin c 3mg 5% DV; folate 3.5mcg 1% DV; calcium 5.4mg 1% DV; iron 0.2mg 1% DV; magnesium 2.3mg 1% DV; potassium 21mg 1% DV; sodium 161.2mg 6% DV; thiaminmg.