15 minutes | Serves 6
My mom makes this sauce to go with leftover roast. She slices the meat thinly, spreads it in a thin layer on a plater, and then douses the plate with this special sauce. My mouth starts watering when I think of it. I also like it as a side sauce for grilled meats and fish or served with boiled potatoes.
1 slice of any kind of sandwich bread, crust removed (or if you don’t have bread on hand, sub 1 medium sized boiled potato).
2 tablespoons of capers, drained
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1 bunch of Italian parsley, stems removed
1 clove of garlic, peeled and left whole (optional)
1/2 cup olive oil
Sea salt and fresh ground pepper
Place all ingredients in a food processor and chop until smooth. Serve or keeps for several days refrigerated.