Anchovy Sauce with Capers

This recipe will come in handy for salads, pasta and drizzling on poached seafood. I always keep a small tin of anchovies (Trader Joe's!) on hand just for this.

• 8 anchovies
• ¼ cup capers (if using large capers, dice them)
• 1 clove garlic, minced
• 1 teaspoon Italian parsley, minced
• 1 ½ Tablespoon Dijon-style mustard
• 3 Tablespoons balsamic vinegar
• 1 cup extra virgin olive oil, or more or less to preferred consistency
• ¼ teaspoon pepper

Combine anchovies, garlic, parsley, Dijon mustard, vinegar, and pepper in a blender or food processor. Puree until smooth. Pour into a mixing bowl. Add the capers, and pour in the olive oil in small amounts, stirring each time until mixture is smooth. Continue to add olive oil until you have the consistency you're looking for.

Serve over pasta with shrimp or over hard-boiled egg slices.



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