This classic french sauce gets a much more salty taste from the anchovy, but it's not too fishy.

My friend and fab photographer Alexandra Grablewski turned me on to this sauce.

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Makes about 1/2 cup

1 garlic clove

2 anchovy filets

1 large egg yolk

1 tablespoon fresh lemon juice

1/2 teaspoon dijon mustard

1/3 cup vegetable oil


  1. On a chopping board mince together garlic and anchovy to a paste.
  2. In a bowl mix together egg yolk, lemon and mustard.
  3. Pour the oil in drops at first while whisking, add a little more at a time and whisk in well.
  4. Add the garlic/anchovy paste and mix well.
  5. Season with pepper to taste.
  6. Keeps in the fridge for 4-5 days.


Perfect for crudite or as a topping for a burger or for french fries.

Photography by Paul "Sweet Paul" Lowe

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