Shelf 419aggqt 5l

Extract from The Food Lab • By J. Kenji López-alt • Published by W. W. Norton & Company

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
15 mins

The Food Lab
MAKES ABOUT ⅔ CUP

RELISHES AND SAUCES FOR PAN-ROASTED FISH

Posted by Countryman Press Published See Countryman Press's 19 projects » © 2019 J. Kenji López-alt / W. W. Norton & Company · Reproduced with permission.
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  • Step 1

    Combine the capers, olives, shallot, chile pepper, basil, scallions, anchovies, lemon juice, vinegar, and honey in a small bowl. Whisking constantly, add the olive oil in a thin, steady stream. Season to taste with salt and pepper. Serve spooned over pan-roasted fish.

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