Ingredients Jump to Instructions ↓

  1. 2 cans (2 ounces each) anchovies in olive oil, drained

  2. 2 cloves garlic

  3. 2 sprigs fresh thyme (or 1/4 teaspoon dried)

  4. 1-1/2 Tablespoons Dijon-style mustard

  5. 3 Tablespoons red wine vinegar Freshly ground black pepper

  6. 2 cups virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preparation: Combine anchovies , garlic , thyme , Dijon mustard , red wine vinegar , and pepper in a blender or food processor and puree for about 1 minute. With the machine running, add the olive oil in a thin stream and process until the mixture is thick and smooth. This sauce for salads or hard-cooked eggs can be kept several weeks in the refrigerator. Yield: about 2-3/4 cups Recipe Source: The Joy of Seafood by Patrice Boely (Barron's) Reprinted with permission.


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