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Fish Sauce with Balsamic Vinegar
3 yolks of hard boiled eggs 2 yolks of raw eggs 2-3 anchovies, cleaned and without bones ½ tsp. mustard 1 tbs. balsamic vinegar extra virgin olive oil salt and pepper In a mortar, crush the three cooked egg yolks with the anchovies. Add the mustard, raw egg yolks, olive oil, and balsamic vinegar. Add salt, if necessary, and a pinch of pepper. Use this sauce as if it was a mayonnaise, to dress cooked fish cut into pieces. |
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