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Bormida Sauce (for boiled meats)

  • 20 minutes
  • Easy
  • Side dishes and salads


  • 1 stalk celery
  • 1 carrot
  • 2 salted anchovies
  • ½ clove of garlic
  • 1 handful parsley
  • 1 onion
  • crustless white bread to taste
  • 2 egg yolks
  • lemon juice to taste
  • extra virgin olive oil to taste
  • salt and pepper to taste


Finely chop celery and carrot and sauté in oil for 10 minutes. Chop the anchovies, garlic, parsley and onion. Soak the bread crumbs in vinegar, press to drain and mix with two egg yolks. Stir the mixture, blend in the juice of one lemon, salt, pepper and oil to taste. To be served with boiled meats.