Blanch the herbs for 1 minute in a cup or so of boiling water, then drain in a fine strainer and blot dry. lb the garlic and 1/4 teaspoon salt in a mortar to a paste. Beat the herbs, garlic, capers, lemon zest, shallot, and butter with a wooden spoon, then gradually mix in the olive oil. Taste and season with a pinch of salt and lemon juice to taste.
Calories From Fat 111 Total Fat 12 Carbohydrates 1 Calories 114
Calcium 12 Sodium 24 Vitamin A 326 Vitamin C 1 Cholesterol 19
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