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Olive and Anchovy Sauce to Accompany Grilled or Sautéed Steak

Serves 2.

Time requirement: 15 minutes.

What you will need:

2 anchovy fillets packed in oil.

1 cup milk or water.

4 green olives pitted.

1 pickled pepperoncini pepper.

4 capers,

1 raw egg yolk.

¼ teaspoon lemon juice.

½ teaspoon Dijon style mustard.

2 tablespoons and 1 teaspoon olive oil.

Kosher salt and some fresh pepper to grind.

Emulsion blender.

A jar in which the emulsion blender will fit.


Place the anchovy fillets in a bowl and cover with the milk or water. Allow them to soak for 15 minutes to an hour. Then chop them or mash them into a paste. Discard the milk or water.

Chop the olives, pepperoncini, and capers and set aside. When your steak has cooked and is resting proceed to make the sauce.

Place the egg yolk, lemon juice, and mustard in a tall jar in which the emulsion blender will fit. Insert the blender. With the blender running, pour in the olive oil very slowly to make a mayonnaise. You will likely need to rotate and move the blender up and down to achieve a rich mayonnaise consistency. When you have the right consistency remove the blender and add the anchovies, olives, pepperoncini, and capers and stir them in with a spoon. Taste and adjust for salt and pepper. (The olives and anchovies are salty, the pepperoncini are spicy, so you will likely not need any salt or pepper). The sauce is ready to serve with your steak.

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