anchovy and rosemary sauce - recipe

2 tablespoons finely chopped rosemary

12 salted anchovy fillets prepared (qv)

juice of 2 lemons

150ml extra virgin olive oil

Crush the rosemary in a mortar add the anchovies and pound to a paste. 

Slowly add the lemon juice stirring to blend. 

Finally add the olive oil a drop at a time. 

When about half has been added pour in the remainder in a thin steady stream stirring continuously. 

Alternatively you can use a food processor although this method produces a thicker sauce. 

Put the rosemary in and chop very finely. then add the anchovy and chop to a thick fine paste. 

Pour the oil in slowly. 

Finally add the lemon juice.