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Parsley and Caper Sauce for Fish

3 tablespoons bottled capers, drained

1/2 cup packed fresh parsley leaves (preferably Italian flat-leaf)

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1/3 cup virgin olive oil

2 tablespoons chopped shallots or onion

1 teaspoon Dijon mustard

1 clove of garlic, chopped

1 tablespoon balsamic or red wine vinegar

Place all ingredients except vinegar in a food processor or blender and process until finely chopped. Pour into a serving dish or gravy boat. Refrigerate until ready to use. Before serving, bring to room temperature and whisk in vinegar.

Serve with fish.

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Makes 2/3 cup.