We love the rich, salty flavor of anchovies, especially with lamb, but we don’t really want to bite into one. Chop until they’re practically a paste.
Category: Marinades and Sauces
Cuisine: not set
1 large egg yolk
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
½ cup grapeseed oil
¾ cup olive oil
6 fillets packed in oil drained, very finely chopped
Kosher salt and freshly ground black pepper
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