anchovy sauce recipe

1/4 ciabatta loaf
6 salted anchovy fillets prepared (qv) and finely chopped
3 tablespoons finely chopped
flat leaf parsley
1 tablespoon salted capers prepared (qv) and finely chopped
1 garlic clove peeled and crushed
2 hard boiled egg yolks
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground
black pepper
Soak the bread in 1/2 cup water then squeeze out the liquid.
Mix the bread with the anchovies parsley capers garlic and elg yolks using a fork.
Add the vinegar oil and pepper.