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