Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

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Average: 3.8 (6 votes)


300 g (101⁄2 oz) anchovies
500 ml (1 pint) virgin olive oil
6 cloves garlic
2 teaspoons fresh thyme
3 teaspoons fresh basil
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
1 chilli

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Put all ingredients in mixer and blend to a fine sauce.

Recipe from
Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.