Delicious served simply with fresh crusty bread
This anchovy sauce is based on an old recipe from the French city of Collioure. Today, it is made exclusively by Raymond Polito.
Serving suggestion: spread on toast, grill lightly and serve as an aperitif. Use as a dip for carrot sticks, pieces of tomato and cucumber.
Collioure Eggs Mimosa: Boil one egg per person. Cool, slice in half and remove the yolk. Mix the yolk with the anchovy sauce, and garnish the egg whites with the mixture. Serve chilled.
Rapeseed Oil, Fresh eggs, anchovies, Garlic, Salt, Parsley, Vinegar and E330.
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