Ingredients Weight Measure
White breadcrumbs 2 oz.
Red wine vinegar 1-1/2 Tbsp.
Basil, small bunch
Flat-leaved parsley, small bunch
Garlic cloves, chopped 3 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt, fresh pepper 1/2 tsp.
Olive oil 4 fl. oz.
Anchovy fillets, roughly chopped 6 ea.
Salted capers, rinsed 1 Tbsp.
Eggs 2 ea.


  1. Soak the breadcrumbs in the vinegar briefly; then put into a food processor, with the herbs, garlic, TABASCO® Green Jalapeño Pepper Sauce and seasoning. Process to a coarse paste.
  2. With the motor running, add the olive oil a little at a time.
  3. Add anchovies and the capers and blitz for 2 seconds (literally press the switch on and off, to preserve texture).
  4. Bring a pan of water to a boil, put in the eggs with shell on and boil for 3 minutes. Run some cold water over the eggs briefly; then shell them while still warm. Scoop out the yolks and stir into mixture. Finally, chop the egg whites and fold them into the sauce.

Yield: 1-1/2 cups