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Anchovy sauce is great for salads or eggs and may be refrigerated for several weeks. The sauce goes together in a flash using a blender or food processor.

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


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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