Anchovy Sauce

1. 1

   Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.

2. 2

   Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.

3. 3

   With the motor running, gradually add the oil in a thin steady stream until thick and creamy.

4. 4

   NOTE: to coddle eggs, boil in the shell for 30-60 seconds.

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