A great way to use the dark green leaves of the leek this sauce brings some wonderful flavour to any dish.
2 tbsps leek leaves, diced finely
2 cloves garlic
1 small bunch of basil
1 small bunch of mint
1 tbsp capers
1 tbsps gherkins, finely diced
6 anchovies (or omit if you want it to be a vegan/vegetarian version)
½ tbsp English mustard
2 tbsps red wine vinegar
6 tbsps rapeseed or olive oil
Finely dice the leek leaves (like the size of finely chopped chives), and gently fry over a medium heat in a little oil for 1 minute until just soft.
Crush the garlic cloves, and make into a paste.
Finely chop the basil, mint, capers, gherkins and anchovy and combine in a bowl, and mix well.
Add the cooked leek leaves and stir through to combine.
Add the mustard and vinegar, then slowly add the oil until you achieve a nice consistency. You may want to add more or less oil.
Taste, and add some black pepper, or a little bit of sea salt to adjust the balance of flavour, if you wish.