A pinch of pepper, lovage, caraway seeds, dried mint, spikenard
1 egg yolk
1 tbsp (15ml) honey
1 tbsp (15ml) vinegar
1 tbsp (15ml) olive oil
1 tsp (5ml) anchovy essence
1 bay leaf
1 tbsp (15ml) cornflour

Grind the pepper, lovage, caraway, mint and spikenard in a bowl, then mix together with the egg yolk, honey, vinegar, olive oil and anchovy essence.

Place in a pan over a low heat, and add the bay leaf. Add a leek may for extra flavour if desired.

Blend in the cornflour and stir until thickened.

Remove leek and bay leaf and pour immediately over meat slices.