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!

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.



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