Anchovy sauce
Instructions
Place anchovies, capers, pine nuts and a tablespoon of vinegar in a blender then operated for twenty seconds.
Sample, diluted with a little olive oil if necessary.
Recommended for boiled eggs or steak.
Ingredients and dosing for 6 persons
- 8 anchovy fillets in olive oil
- 1 tablespoon of pickled capers
- 30 g of pine nuts
- Olive oil
- Salt
- 1 tablespoon of wine vinegar