Basil Anchovy Sauce Recipe

1. 1

   In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies.

2. 2

   Heat the ingredients on medium low and simmer them for 8 to 10 min, or possibly till the liquid is reduced to 1/4 c.. Strain the liquid.

3. 3

   In a blender place the basil and the strained, reduced liquid.

4. 4

   Puree the ingredients till they are smooth.

5. 5

   Add in the egg yolks and the lemon juice, and puree them.

6. 6

   While the blender is running, slowly add in the extra virgin olive oil.

7. 7

   Season the sauce with the salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.