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Easy
By Rose Gray and Ruth Rogers
Published 1995
Crush the rosemary in a mortar, add the anchovies and pound to a paste. Slowly add the lemon juice, stirring to blend. Finally add the olive oil a drop at a time. When about half has been added, pour in the remainder in a thin, steady stream, stirring continuously.
Alternatively, you can use a food processor although this method produces a thicker sauce. Put the rosemary in and chop ver