1 tsp dijon mustard

• 1 tbsp capers

• 1 tsp sugar (optional)

• 2 cloves garlic (optional)

• 3-4 cornichorns

• 1 tsp good quality vinegar (chardonnay/champagne/white balsamic/balsamic/red wine)

• 1 bunch parsley, leaves only

• 1/4 bunch mint, leaves only

• 100ml good quality extra virgin olive oil

If using a mortar and pestle - first pound the garlic, capers & cornichorns. Add the parsley, mint leaves & a pinch of salt then continue to pound to a coarse paste. Add the mustard, vinegar and oil and mix through. Season as desired with salt, pepper, or maybe some extra vinegar or oil.

In a food processor blend the capers, garlic, cornichorns. sugar, mustard, vinegar, parsley & mint leaves (everything except the olive oil) to a coarse paste. Add the olive oil and blend again to emulsify. Check the seasoning and adjust as desired with salt, pepper, vinegar and or olive oil.