Bagnet

Anchovy Sauce

Preparation info

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

Method

Soak the bread in ½ cup water, then squeeze out the liquid. Mix the bread with the anchovies, parsley, capers, garlic and egg yolks, using a fork. Add the vinegar, oil and pepper.