Prep Time: 5 minutes
Total Time: 5 minutes
- 2 cans (2 ounces each) anchovies in olive oil, drained
- 2 cloves garlic
- 2 sprigs fresh thyme (or 1/4 teaspoon dried)
- 1-1/2 Tablespoons Dijon-style mustard
- 3 Tablespoons red wine vinegar
- Freshly ground black pepper
- 2 cups virgin olive oil
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.