Preparation:

Chop egg yolks and anchovy fillets separately. Combine them in a mortar and pestle; blend until smooth. Gradually stir in olive oil and lemon juice. Blend until sauce has a creamy consistency. Serve over grilled or broiled fish.
Per Serving: 242 Calories (95.1% from fat); 26g Fat (4g Sat, 18g Mono, 2g Poly); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 121mg Sodium.  Food Exchanges: 1/2 Lean Meat; 5 Fat.