Parsley Sauce with Cornichons and Capers

Name: Parsley Sauce with Cornichons and Capers
Yield: Serves 4 (Makes about 1 1/4 cups)
Ingredients: 6 tablespoons minced, cornichons plus 1 teaspoon brine; 3/4 cup, minced fresh parsley; 1/2 cup, extra-virgin olive oil; 2 , scallions, minced; 1/4 cup, capers, rinsed and chopped coarse; 1/4 teaspoon, pepper; Pinch, table salt

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Appears in Cook's Illustrated November/December 1998, America's Test Kitchen TV

This parsley sauce adds both color and vibrant flavors to beef tenderloin.

SERVES 4 (Makes about 1 1/4 cups)

TIME 10 minutes

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