The ingredient list: fresh parsley, fresh dill, fresh mint, capers, Dijon, garlic, olive oil, lemon juice, salt, and pepper.
My herb pots are flourishing, which makes me very happy as I love using fresh herbs in things every day and winter can be a bit of a bust in that regard when nothing grows fresh here. I was happy to see that Sarah chose this recipe at a time when I had fresh herbs to use in it.
The recipe is easy, just mix all the appropriate ingredients in the appropriate amounts, and whisk it all up. It was suggested in the recipe that we use the sauce on meat or fish (it would work well on any meat or seafood, it's very versatile), but I found the recipe in her Instant Entertaining (page 57) book where she used this sauce on potatoes, so I did that as I was looking for a way to jazz up some potatoes.
It was wonderful on the boiled potatoes and complimented the meat and green beans we had as well. The fresh taste of the sauce was very nice and I will make this again. You might want to play around with the amount of garlic you use as this has a definite garlic kick, which was great with the potatoes, I would use slightly less on chicken or seafood.