Home › Sauces › Piquante Sauce with Egg

Piquante Sauce with Egg

Take some anchovy paste--one tablespoon, two tablespoons of chopped parsley, some capers and chopped pickles, one teaspoon of French mustard, and the yolks of two hard-boiled eggs. Work this all together into a paste, then add three tablespoons of olive-oil and two or three of vinegar and a pinch of salt and pepper. This sauce is good with both meat and fish.