Provencal Sauce (cold) recipe
- In a food processor or blender, purée together the garlic, the anchovies and the water. Blend in the egg yolks. Then, drizzle in the olive oil, blending all the while. At the end, season to taste by mixing in a squeeze or two of lemon juice and a pinch of salt.
- The sauce will end up yellowish, just a bit translucent, and while thickish, still be a runny, pourable sauce.
There are 45 Weight Watchers PointsPlus® in total in the recipe. We’re saying there are 12 x 1 tablespoon servings in this recipe, as all that’s needed is a drizzle or a few dips.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.