Ingredients
1 c coarsely chopped flat-leaf parsely (about 1 bunch)
1 cup olive oil
1/3 c coarsely chopped fresh tarragon (about 1 bunch)
34 c prepared horseradish (hot and original) or 1/4 c finely grated fresh horseradish
2 Tbsp drained capers, coarsely chopped
1 Tbsp coarsely chopped fresh thyme leaves
1 Tbsp finely chopped shallot
1 Tbsp (or more) white wine vinegar
1/2 tsp finely chopped garlic
1 tsp kosher salt plus more for seasoning
Freshly ground black pepper
Preparation
Whisk first 9 ingredients and 1 tsp salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper. Can be made 3 days ahead. Cover and chill. Return to room temperature and stir again before using.
