For the herb-oil sauce, briefly wash the anchovy fillets, dry them and cut them into small pieces. Chop the capers, peel and crush the garlic clove.
Mix all these ingredients with olive oil and the chopped onion, lemon juice and wine vinegar. Season to taste with pepper, finely chopped parsley and salt.
Stir the sauce well.
Preparation Tip:
The herb-oil sauce is especially good with boiled meat and cold roasts.
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