Basil anchovy sauce

Yield: 1 servings

Measure Ingredient
1 cup Chablis
½ cup White wine vinegar
8 \N Garlic cloves; chopped
2 \N Shallots; chopped
6 \N Anchovy fillets
1 bunch Basil
2 \N Egg yolks
1 \N Lemon, juiced
¼ cup Extra virgin olive oil
\N \N Salt (to taste)
\N \N Pepper (to taste)

In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies. Heat the ingredients on medium low and simmer them for 8 to 10 minutes, or until the liquid is reduced to ¼ cup. Strain the liquid.

In a blender place the basil and the strained, reduced liquid. Pur‚e the ingredients until they are smooth. Add the egg yolks and the lemon juice, and pur‚e them. While the blender is running, slowly add the olive oil.

Season the sauce with the salt and pepper.

Source: Califia - Manhattan Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist : ISBN: 0-9622807-3-9

Submitted By DALE SHIPP On 10-22-94

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