This recipe was taken from The Ultimate Christmas Cookbook.
This delicious spread has an intense concentrated flavour and is best served with plain toast.
2 x 50g (2oz) cans anchovy fillets in olive oil
4 garlic cloves, crushed
2 egg yolks
30ml (2 tblsp) red wine vinegar
300ml (1/2 pint / 1 1/2 cups olive oil
1.5ml (3/4 tsp) freshly ground black pepper
30ml (2 tblsp) chopped fresh basil or thyme
Makes : 600ml (1 pint / 2 1/2 cups)
Step One : Drain the oil from the anchovies and reserve. Place the anchovies and garlic in a food processor. Process until smooth. Add the egg yolks and vinegar, and process until the egg and vinegar have been absorbed by the anchovies.
Step Two : Measure out the oil into a measuring jug and add the reserved anchovy oil. Set the food processor to a low speed and gradually add the oil, drop by drop, to the anchovy mixture until it is thick and smooth.
Step Three : Add some freshly ground black pepper and the chopped fresh herbs, and blend well until the mixture is smooth. Spoon the mixture into small sterilized jars with lids, seal with a wax paper disc, cover with the lid, and label with the name of the spread and the date it was made. Store the unopened jars of spread in the fridge until it is needed.