Recipes, Stocks & Sauces

Tarragon & caper sauce

A bright green, vibrant sauce created as a leftfield addition to a plate of haggis, neeps and tatties. For those seeking an alternative to the conventional whiskey sauce, your search ends here!

Tarragon & caper sauce

Tarragon & caper sauce

Recipe by


  • 50g fresh chives

  • 50g extra virgin olive oil

  • 50g olive oil

  • 20g fresh tarragon leaves

  • 20g capers

  • 1 tbsp Aspall Organic Red Wine Vinegar

  • 1 tsp Dijon mustard


  • Put the chives and both oils into a high powered blender and blitz into a bright green chive oil then transfer to a bowl.
  • Chop the tarragon leaves and capers and stir through the chive oil, along with the vinegar and mustard.
  • Season with sea salt flakes and a generous grinding of black pepper.
  • Mix well, taste and adjust the seasoning as necessary.