Name: Basil Anchovy Sauce
Ingredients: 1 c Chablis; 1/2 c White wine vinegar; 8 Garlic cloves; chopped; 2 Shallots; chopped; 6 Anchovy fillets; 1 bn Basil; 2 Egg yolks; 1 Lemon, juiced; 1/4 c Extra virgin olive oil; Salt (to taste); Pepper (to taste)

“My sheep know my voice” (John 10:4). Christ’s faithful lambs know His voice because they are used to the sound of it. Because they commune with Him often and hunger for the words that fall from His lips, they recognize the tone and rhythm of His precious words. They can tell at once whether He or a stranger is declaring peace. They know His voice because it speaks good to their souls. His word of peace humbles souls, cleanses from guilt, transforms lives, melts their hearts, and endears Christ to them.

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salads, Sauces	1	Servings

INGREDIENTS

1	c	Chablis
1/2	c	White wine vinegar
8		Garlic cloves; chopped
2		Shallots; chopped
6		Anchovy fillets
1	bn	Basil
2		Egg yolks
1		Lemon, juiced
1/4	c	Extra virgin olive oil
		Salt (to taste)
		Pepper (to taste)

INSTRUCTIONS

In a small saucepan place the Chablis, white wine vinegar, garlic,
shallots, and anchovies.  Heat the ingredients on medium low and simmer
them for 8 to 10 minutes, or until the liquid is reduced to 1/4 cup. Strain
the liquid. In a blender place the basil and the strained, reduced liquid.
Pur.e the ingredients until they are smooth. Add the egg yolks and the
lemon juice, and pur.e them. While the blender is running, slowly add the
olive oil. Season the sauce with the salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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