Cambridge Sauce
6 Hard Boiled Eggs
300ml (½ pint) Light Olive Oil
4 Anchovy Fillets
2 tbsp Mixed Chervil, Tarragon, Chives
1 tbsp Mustard
1 tbsp Vinegar
1 tsp Capers
1 tsp Parsley
Cayenne Pepper to taste
Blend the eggs, anchovy fillets, capers and mixed herbs, together into a smooth paste, using a food processor or pestle and mortar.
Slowly whisk in the oil and vinegar, season with pepper.
Stir in the chopped parsley before serving.
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