1. Put capers in a food processor with gherkin, chives, parsley and about half the olive oil. Squeeze over lemon juice and add breadcrumbs.
2. Whiz until fairly smooth, then release the mixture from sides. Add rest of oil and season with salt and pepper to taste. Whiz again.
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3. The sauce should be fairly smooth and loose but not runny. Refrigerate, covered, for up to five days.
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Classic glass bowl (1 litre), Classic glass measure jug (0.5 litre), Pyrex. Cuisine Système 5200XL BlenderMix, Magimix UK. Black two-tone silicone scraper, Kuhn Rikon UK. Easy-fill acrylic mill, Lakeland.
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