CookEat Recipe
Hard-Boiled Yolk and Anchovy Sauce
A smooth sauce of sieved hard-boiled egg yolk and anchovy, loosened with olive oil and lemon for grilled fish.
Method
Steps
Step 1
Gather the ingredients: 1 egg; 1 large whole salt-cured anchovy, or 2 small ones, cleaned and boned; 2 tablespoons olive oil, plus a little more if needed; 1 teaspoon lemon juice, adjusted to taste.
Step 2
Lower the egg carefully into boiling water. Count about 10 minutes from immersion, adjusting as needed until both white and yolk are firm. Transfer immediately to cold water, then peel. Reserve the cooked white for another use.
Step 3
Press the firm yolk and cleaned anchovy flesh through a fine sieve together.
Step 4
Stir in the olive oil and lemon juice gradually until smooth with a creamy, spoonable consistency. Taste before adding any more lemon or oil.
Step 5
Spoon over freshly grilled, fully cooked fish or serve separately in a sauce boat. Keep chilled at 4°C or colder until needed and use promptly.
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