Anchovy Sauce - cooking recipe

Ingredients

30 g unsalted butter
1 tablespoon oil, from anchovies or 1 tablespoon olive oil
6 anchovy fillets
2 garlic cloves, crushed
3 teaspoons lemon juice
fresh ground black pepper
2 eggs, coddled (see note at bottom)
1/2 cup olive oil

Preparation

Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
NOTE: to coddle eggs, boil in the shell for 30-60 seconds.