Total Time
40 Mins
Yield
Makes about 2 1/2 cups (serving size: 2 tbsp.)
Photo: Brown Cannon III

How to Make It

Step 1

Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.

Step 2

Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.

Step 3

Turn into a bowl and top with remaining 2 tbsp. capers.

Step 4

Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.

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