Basil Anchovy Sauce Recipe

• 1 c. Chablis
• 1/2 c. White wine vinegar
• 8 x Garlic cloves, minced
• 2 x Shallots, minced
• 6 x Anchovy fillets
• 1 bn Basil
• 2 x Egg yolks
• 1 x Lemon, juiced
• 1/4 c. Extra virgin extra virgin olive oil Salt (to taste) Pepper (to taste)

1. In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies.
2. Heat the ingredients on medium low and simmer them for 8 to 10 min, or possibly till the liquid is reduced to 1/4 c.. Strain the liquid.
3. In a blender place the basil and the strained, reduced liquid.
4. Puree the ingredients till they are smooth.
5. Add in the egg yolks and the lemon juice, and puree them.
6. While the blender is running, slowly add in the extra virgin olive oil.
7. Season the sauce with the salt and pepper.

chablis, white wine vinegar, garlic, shallots, anchovy fillets, basil, egg yolks, lemon, extra virgin

Taken from cookeatshare.com/recipes/basil-anchovy-sauce-80036 (may not work)