3 egg yolks

3 tablespoons brown mustard

1 teaspoon minced garlic

1 jar or tin of anchovy fillets, drained

1/3 cup sour cream

1 cup extra virgin olive oil

Juice of 1 lemon

2 1/2 - 3 pound salmon fillet

1 cup dry white wine

1 1/2 tablespoons coarsely ground black pepper

1/4 cup chopped parsley

Make sauce:  In a food processor, place egg yolks, mustard, garlic, anchovies and sour cream.  Blend until smooth.  Remove to a medium bowl and fold in lemon juice.  Refrigerate to chill.

Heat oven to broil.  Place salmon in a large roasting pan with a little bit of olive oil.  Pour wine over and sprinkle pepper over.  Broil in lower third of oven for 20 minutes.  Transfer to serving platter.  Spoon anchovy sauce over and garnish with parsley.  Serves 6.