Vinaigrette Sauce For Artichokes

1. 1

   Put 1 tablespoon vinegar into a deep bowl, add salt, sugar, anchovy paste, mustard, garlic, egg yolk and pepper.

2. 2

   Beat vigorously with a whisk.

3. 3

   Pour the oil into the mixture very gradually in a thin stream, beating vigorously and constantly with a whisk.

4. 4

   When all the oil has been incorporated, the mixture should have the consistency of a thick mayonnaise.

5. 5

   Beat in the remaining vinegar until the sauce is fairly runny but still thickened.

6. 6

   If further thinning is desired, beat in more vinegar, or plain water, checking the seasoning for salt at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.