4 chopped shallots
2 tbsp extra virgin olive oil
4 anchovy filets
1 scant tsp cornstarch
2 tbs. capers
Sauté shallots in the olive oil until transparent.
Add the anchovies and crush with a fork.
Dissolve cornstarch in the stock.
Add the capers and chopped parsley, and leave to cook for a few minutes, stirring with a wooden spoon.
Serve hot in a tureen alongside potatoes, meats and other foods.