Ingredients
1/4 cup finely chopped shallot
2 tablespoons white vinegar
3/4 cup extra-virgin olive oil
4 anchovy fillets, chopped
2 tablespoons capers, rinsed and coarsely chopped
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
2 1/2 cups fresh parsley leaves, chopped
1/4 cup fresh tarragon leaves, chopped
1 teaspoon lemon zest
Preparation
Combine shallot and vinegar in a small bowl. Let stand 10 minutes.
Whisk together oil, anchovies, capers, mustard, and salt in a medium bowl. Stir in shallot mixture, then add herbs and lemon zest. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving.
