Ingredients
| 250ml oil | |
| 50ml chilli oil | |
| 100ml wine vinegar | |
| 170g ketchup | |
| 2 tablespoons Worcestershire sauce | |
| 1 tablespoon hot sauce | |
| 200g shallots, finely diced | |
| 1 tablespoon chilli flakes | |
| 3 tablespoons mori miso (barley miso) | |
| 2 tablespoons chopped chervil | |
| 2 tablespoons chopped chives | |
| 2 tablespoons chopped parsley | |
| zest of 3 lemons | |
| fish sauce, to taste |
A classic sauce for grilled fish but it works very well here as a vibrant steak sauce.
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Instructions
| 1. | Mix all ingredients in a bowl and add salt and pepper to taste. Serve at room temperature. |
| 2. | If you’re the spicy type you can add more chilli. |
| 3. | You can also add more herbs – I like to bomb it with chives as it’s about to be served. |
| 4. | It stores in the fridge for up to 4 weeks. |
Recipes & food styling Matt Lambert / Photography Josh Griggs
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