| 8 | 20 | 86 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 10 |
| 2 anchovy | Anchovy (fillets) |
| 1 1/2 tbsp | Bread crumbs, plain |
| 1 tbsp drained | Capers, canned |
| 1 egg yolk | Egg yolk (hard boiled) |
| 1/3 cup | Extra virgin olive oil |
| 1 clove(s) | Garlic (crushed) |
| 1 tbsp | Partly skimmed milk, 2% M.F. |
| 5 tbsp | parsley, mint, basil, dried mix |
Soak bread crumbs in milk for 10 minutes.
Finely chop together the egg yolk, anchovy and capers. Add herbs, garlic and the bread crumbs and mix with a fork. Slowly blend in the olive oil until the sauce is smooth and thick.
Season with pepper. Set aside for at least 1 hour before serving.
