Presentation : this anchovy sauce is an old recipe from the French city of Collioure. It is today exclusively made by Raymond Polito.

My tasting tip : spread this collioure sauce on a warm slice of bread, slightly oven-browned and serve as appetizer. You can also dip into this sauce pieces of crude vegetables (carrot, tomatoes, cucumber ...).

The Collioure Mimosa Egg recipe : first, boil one egg per person, let them cool down, then slice thinly the yolks, add the Collioure sauce to the yolks and garnish the whites with this purée. Serve cold.

Composition : Vegetable oil, new-laid eggs, anchovy, parsley, lemon.

Cannery : Azais - Polito

Origin : Sète, Méditerrannée (France)

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