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This sauce is so quick to make. Serve with fish and fishcakes.


  • 1 tbsp chopped capers
  • 1 tbsp chopped gherkins
  • 2 tbsp chopped flat-leaf parsley
  • 150ml crème fraîche
  • a squeeze of lemon juice


  1. Mix everything together with a pinch of salt and some freshly ground black pepper. Done!


Try swapping the chopped parsley for dill and the lemon juice for a squeeze of lime


About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director