Sauce for Grilled Fish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- egg yolks
- salted anchovies
- fine olive oil
- lemon juice
Instructions
- Hard-boil the eggs 10 minutes; per yolk allow one large anchovy or two small, boned.
- Sieve the anchovies together with the yolks, then thin with oil and lemon juice to a cream.
- Coat the grilled fish before serving, or offer the sauce in a sauceboat.