French Quarter Sauce

(About 3/4 cup)

6 Tbsp olive oil
3 Tbsp strong prepared mustard, preferably Dijon or Dusseldorf
2 Tbsp cider vinegar
1 garlic clove, minced
6 anchovy fillets
1 Tbsp finely chopped parsley
1 Tbsp finely chopped chives
1/2 tsp salt

Put all ingredients in food processor and blend until well mixed. Chill thoroughly. If desired, combine with 1 finely sieved hard-cooked egg.

Serve over chilled shrimp.