This garlicky, herby Italian sauce is a classic with roast beef. Although using a mortar gives the sauce a nice coarse texture, you can also make it in a food processor.

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Brown Cannon III

Recipe Summary

40 mins
Makes about 2 1/2 cups (serving size: 2 tbsp.)


Ingredient Checklist


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

  • 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.

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

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

Nutrition Facts

125 calories; calories from fat 85%; protein 1.7g; fat 12g; saturated fat 2g; carbohydrates 3.1g; fiber 0.5g; sodium 180mg; cholesterol 33mg.