Anchovy Sauce
Just made to be eaten with a garlicy leg of lamb.
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INGREDIENTS
Nutrition- 30
- 1tablespoon oil, from anchovies or 1 tablespoon olive oil
- 2
- 3teaspoons lemon juice
- 2
- 1⁄2cup olive oil
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DIRECTIONS
- 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.
- Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
- With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
- NOTE: to coddle eggs, boil in the shell for 30-60 seconds.
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