Ingredients:
28g tin of anchovy fillets, drained
75 ml olive oil
1 clove garlic. crushed
leaves from a sprig of thyme
pinch dried chilli flakes
1/2 teaspoon Dijon mustard
1 teaspoons red wine vinegar
twist of black pepper
knob of butter – optional
Blitz everything except the butter together, warm over a gentle heat then whisk in a knob of butter to help the sauce emulsify.
