Cambridge Sauce Recipe
Ingredients
1/2 cup sour cream or mayonnaise
2 hard cooked egg yolks
2 teaspoons prepared mustard
2 anchovy fillets
1 tablespoon fresh parsley leaves
1/4 teaspoon tarragon
3 blades chives, cut into 1 inch pieces
Salt and pepper to taste
Dash wine vinegar
Directions
Place all ingredients in processor bowl and process with metal blade just until anchovy fillets are coarsely chopped.
Garnish with parsley or other fresh herbs and additional anchovy fillets.
Serve with meat, poultry, or beef fondue.
Garnish with parsley or other fresh herbs and additional anchovy fillets.
Serve with meat, poultry, or beef fondue.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
