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| 4 | Anchovy fillets |
| ½ oz. | Bread, torn into pieces (any type except sourdough) |
| 3 tbsp. | Red wine vinegar |
| 1 | Clove of garlic |
| ½ | Egg white, hard boiled |
| 1 tsp. | Capers |
| 1 | Gherkin |
| 2 oz. | Fresh parsley, stems removed |
| 1 cup | Olive oil |
To prepare the sauce:
Place the bread in a small mixing bowl, add red wine vinegar and set aside. Combine all other ingredients in a blender; add the bread. Blend the mixture on high speed for approximately 30 seconds, until smooth.
To store, place sauce in a sealed container covered with a thin layer of olive oil.
Refrigerate.
Notes:
