Total Time
Prep 15 mins
Cook 2 mins

Just made to be eaten with a garlicy leg of lamb.


  1. Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
  2. Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
  3. With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
  4. NOTE: to coddle eggs, boil in the shell for 30-60 seconds.
Most Helpful

Really wonderful creamy sauce. The anchovy flavour is in no way overpowering so I think it would also be loved by a lot of people not really into anchovies. I prepared in advance and after tasting it refrigerated decided to serve it that way because it was a warm night and it was superb over some lamb noisettes. It was also really suited some cooked and salad vegetables as a dressing so we ended up using almost the whole amount for a meal for two.

Peter J January 04, 2008

This sauce it delicious and so easy to make. It should't be limited to a garlicy leg of lamb. I think it would be good for lots of uses, such as a dressing for a caesar salad. Thanks Jan for posting such an all-purpose and yummy anchovy recipe.

Leggy Peggy April 14, 2007