July 18, 2013I’m a sauce girl. I enjoy preparing different sauces especially in the summer when the food is rolling off a hot grill. I happened across the recipe for lemon-anchovy sauce in a Louisiana “Cookin’” magazine (one of my favorites). Don’t let the anchovy part scare you because the flavorful, salty little fish are so infused into the sauce that no one will know where the saltiness is coming from.
2 pasteurized egg yolks
1/4 cup Dijon mustard
1 - 2 oz. can anchovies
zest plus juice of 1 lemon
1 cup olive oil
1/2 cup sour cream
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
In a food processor, or blender, combine egg yolks with mustard, anchovies, lemon zest and lemon juice.
Process until well combined, scraping down sides of the processor bowl.
Gradually add olive oil (in a stream) with processor running.
Transfer mixture to a bowl and stir in sour cream, green onion, salt and pepper.
Store tightly covered in refrigerator until ready to serve.
Serve lemon-anchovy sauce with grilled seafood, chicken or steak or vegetables.
I paired the sauce with grilled shrimp and veggies.
This sassy sauce would sit nicely on a crudites platter as well.
You can make the sauce in advance but I chose to make it the day I served it for optimum freshness.