Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.