Sauce for Grilled Fish
Salsa per il Pesce
Region: Italy
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Easy

The eggs make for a rich mayonnaise, so you can use this old-time and traditional dressing for fish sparingly.

[photo: sauce is at bottom of photo, Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]

Yield: Makes 2 cups
Preparation Time: 15 minutes

4 large eggs ( 3 hard-boiled)

6 salted anchovy fillets, rinsed

Juice from 1/2 lemon

1 1/2 cups extra-virgin olive oil

Salt and freshly ground black pepper to taste

1. Remove the yolks from the hard-boiled eggs and mash them in a mortar with the anchovy fillets until well blended.  Discard the whites or save them for another purpose.

2. Place the remaining uncooked egg in a food processor and run for 30 seconds.  Add the egg yolk and anchovy mixture to the food processor and blend with a few short pulses.  With the food processor running, slowly pour the olive oil in a continuous thin stream, about 6 minutes of pouring.  Add the lemon juice and blend for 30 seconds.  Salt and pepper to taste, and blend for a few seconds more.

Variation: 

Note: 

Posted: 12/11/2006