Caper sauce

4 oz pickled capers, drained
4 anchovy \illets
2 cloves garlic, \inely chopped
1/4 cup extra-virgin olive oil
juice of 1 lemon

Rinse the capers and chop finely. Carefully tinse the anchovies and crumble
.. Combine the capers and anchovies in a bowl with the garlic and gradually
stir in the oil. Pour in the lemon juice and mix well .. Serve with poached
fish or hard-boiled eggs.

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