Sauce for Fish (Emilia-Romagna)

Ingredients

Hard boiled egg yolks - 2

Anchovy fillets - 2-4

Olive oil - 2/3 cup

Lemon juice - a few drops

Chop the egg yolks and the anchovy fillets seperately, then combine them in a mortar and pound until smooth and well blended. Gradually stir in the oil and lemon juice until the sauce has the consistancy of a creamy mayonnaise. Serve with broiled (grilled) fish.