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With briny capers, a handful of fresh herbs, chopped hard-cooked egg, olive oil, and red-winevinegar, this quick sauce brings French flavor to any simply prepared poached, steamed, roasted, or sauteed fish.

Martha Stewart Living, March 2019

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Credit: Ryan Liebe

Recipe Summary test

prep:
10 mins
total:
10 mins
Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together vinegar, mustard, oil, capers, and herbs. Top with egg; season with salt and pepper. Serve with poached, sauteed, steamed, roasted, or grilled fish.

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Cook's Notes

You can make this up to three days ahead without the egg and refrigerate it in an airtight container; stir in egg before serving.

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