1 small potato, unpeeled
1 egg, hard-boiled
2 salted anchovies, heads removed, cleaned and filleted, soaked in cold waler for 10 minutes or 4 tinned anchovy fillets, rinsed
½ bunch fresh flat-leaf parsley, leaves only
1 small clove garlic
2 tablespoons gherkin, rinsed and chopped
200 ml/7 fl oz olive oil
1 tablespoon white wine vinegar
salt and pepper


1.Cook the potato in lightly salted, boiling water for 15 minutes OF until tender.
2.Drain and peel. While still hot, put in a bowl and mash well with a fork.
3.Shell and halve the egg, then scoop the Volk into the bowl and mix with the mashed potato.
4.Drain the anchovies, pat dry and chop finely with the parsley, garlic and gherkin. Add to the potato and mix well.
5.Gradually beat in the olive oil, a drop at a time. Beat in 1 tablespoon cool water to make the sauce lighter.
6.Alternatively, place all the ingredients except the olive oil in a food processor and pulse to chop finely.
7.With the motor running, drizzle the olive oil through the feed tube to make a thick emulsion, like mayonnaise.
8.Drizzle in 1 tablespoon water to help emulsify the sauce and make it lighter.
9.Season with salt and pepper and stir in the vinegar.
10.For boiled meat or cold, poached fish.

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