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Anchovy Sauce (cold)

4 servings

Ingredients

• 11 pieces soaked anchovies
• 2 pieces shallots
• 4 pieces hard-boiled egg yolks
• 1 cups bouillon
• 4 tablespoons olive oil
• wine vinegar (a little)
• salt (as needed)
• pepper (as needed)

Instructions

1. Finely mince 10-12 soaked anchovies with 2 shallots.
2. Then press them through a sieve with 4 hard-boiled egg yolks.
3. Stir in 1 cup of bouillon, 4 tablespoons of olive oil, and wine vinegar to form a creamy sauce, seasoning with salt and pepper to taste.

Modernized from a treasured 19th-century German cookbook.