Genoese sauce (2)
Instructions
Put in a blender a nice tuft of parsley, garlic, anchovies, washed and without bones, pine nuts, capers, gherkin, olives, stoned a pinch of oregano, breadcrumbs soaked in vinegar and squeezed, 2 yolks raw and cooked 2.
Gather the mixture into a bowl and mount it with the whip by vinegar, salt and pepper.
The sauce should be the consistency of mayonnaise not very supported.
Ideal for boiled fish.
Ingredients and dosing for 4 persons
- 6 anchovies
- 25 g of pine nuts
- 25 g of capers
- Some of gherkins
- Some of pitted olives in brine
- Breadcrumbs
- 4 egg yolks
- 1 sprig of parsley
- 1 pinch of oregano
- 1 clove of garlic
- Olive oil
- Wine vinegar
- Salt
- Pepper