|20 min||0 min||10|
|2 anchovy||Anchovy (fillets)|
|1 1/2 tbsp||Bread crumbs, plain|
|1 tbsp drained||Capers, canned|
|1 egg yolk||Egg yolk (hard boiled)|
|1/3 cup||Extra virgin olive oil|
|1 clove(s)||Garlic (crushed)|
|1 tbsp||Partly skimmed milk, 2% M.F.|
|5 tbsp||parsley, mint, basil, dried mix|
Soak bread crumbs in milk for 10 minutes.
Finely chop together the egg yolk, anchovy and capers. Add herbs, garlic and the bread crumbs and mix with a fork. Slowly blend in the olive oil until the sauce is smooth and thick.
Season with pepper. Set aside for at least 1 hour before serving.