100 g/3½ oz salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes
200 g/7 oz stoned black olives
150 g/5 oz capers, drained and rinsed
100 g/3.5 oz canned tuna in oil, drained
1 teaspoon Dijon mustard
olive oil, for drizzling
50 ml/2 fl oz brady
2 tablespoons lemon juice, strained
pinch of fresh thyme
½ clove garlic, finely chopped


1.Drain the anchovies, pat dry and chop with the olives, capers and tuna.
2.Place in a bowl and stir in the mustard. Drizzle in olive oil to taste, stirring constantly.
3.Add the brandy, lemon juice, thyme and garlic. Season lightly with pepper. (The fairly strong taste of this Provençal sauce may be made less intense by omitting the pepper.)
4.Some people prefer to mix all the ingredients with Mayonnaise. The result is equally pleasant.
5.Store in the refrigerator.
6.For boiled meat, hard-boiled eggs or fish.

Leave a Reply

Your email address will not be published.