Salsa per il Pesce
Category: Basic Recipes and Sauces
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
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.