Anchovy Caper Sauce:
Pulse in the food processor the following:
½ cup olive oil.
½ cup parsley.
1 small shallot.
6 anchovy fillets.
2 tablespoons tarragon.
2 tablespoons chives.
1 tablespoon rinsed salt-packed capers.
½ to 2 tablespoons fresh lemon juice.
½ to 1 tablespoon red wine vinegar, if desired.
1 small garlic clove.
1 teaspoon thyme.
