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!
![Sauce in small, round ceramic bowl viewed from directly above. Vibrant green and chopped texture, silver spoon placed inside. Dark tea towel below, mashed potato above right, haggis above left.](https://journal.swaledale.co.uk/wp-content/uploads/2024/01/Tarragon-and-Caper-Sauce.jpg)
Ingredients
Method
- 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.