A sour herb sauce which goes amazingly well with fatty meats, lamb and as a salad dressing. Serve it with roast vegetables or as a vegetable dipping sauce.
- 1 shallot onion
- 40gr fresh parsley
- 20gr fresh basil
- 30gr fresh chives
- 70gr (gram, not ml) sunflower or light olive oil
- 100gr vinegar
- 1 tsp Dijon mustard
Chop the shallot finely.
Place the shallot, parsley, basil, chives, oil and mustard in a blender. Blend until smooth.
Stir in the vinegar and blend to combine.