Most regions of the world have developed their favorite sauces like parsley and lemon sauce—to use as a dip, to accompany dishes, or as an integral part of the cooking process. East India Company traders introduced relishes and ketchups to Britain, and condiments and sauces based on herbs and spices were among the first foods to be manufactured commercially.
Parsley and lemon sauce:
- 1 tbsp Dijon mustard
- juice of 1 lemon
- 5fl oz (150ml) extra virgin olive oil
- salt and freshly ground black pepper
- 3oz (90g) parsley, finely chopped
- 2 shallots, finely chopped
Directions: whisk the mustard into the lemon juice, add the oil, season, and stir in the parsley and shallots. Serve with grilled fish, seafood, or chicken.