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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This garlicky, herby Italian sauce is a classic with roast beef. Although using a mortar gives the sauce a nice coarse texture, you can also make it in a food processor. Ingredients:
1/2 cup fine dried bread crumbs |
6 tablespoons red wine vinegar |
9 salt-packed anchovy fillets, rinsed; or oil-packed |
2 garlic cloves |
6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided |
yolks from 3 hard-cooked large eggs |
1 tablespoon plus 1 tsp. canned tomato paste |
2 1/4 cups packed roughly chopped flat-leaf parsley leaves |
about 1 cup extra-virgin olive oil |
Directions:
1. Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.
2. Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.
3. Turn into a bowl and top with remaining 2 tbsp. capers.
4. Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.
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