Do not let the anchovies and capers put you off - so many people say they do not like them. This is delicious, just do not tell them what is in it. I have made this for a few pot luck suppers and it was devoured!
Mange-Tout with Lemon-Anchovy Dipping Sauce Directions
Combine yolks, mustard, anchovies, lemon juice and shallot in a liquidiser. Blitz until it is pale and foamy.
With the machine running pour in the oil, in a steady stream. Add cremé fraiche to suit your taste - the cream will thin the sauce, so check the consistency first. The sauce needs to be runny, but thick enough to coat a mange-tout. Season and possibly stir in a few capers.
Crisp the mange- tout in iced water, drain and pat dry. Place the sauce in a small bowl in the centre of a plate and arrange in a sunburst pattern around the sauce.