1 tbsp capers
2 pickled gherkins
1 hard-boiled egg
1-2 tbsp Terra Creta Organic White Balsamic Vinegar
2 garlic cloves
1 anchovy fillets in oil
½ glass LIA Premium Greek Extra Virgin Olive Oil
1 pinch/es of Salt Odyssey Fleur de Sel salt to taste
- Place all the ingredients in a blender, while blending add enough oil through the opening until a creamy mixture is formed.
- Stop the blender from time to time and scrape the sides with a spatula.
- This sauce goes especially well with Borguignonne Fondue, boiled and baked meats, meatballs, potatoes, and roasted peppers.