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Anchovy Sauce Recipe

From The Joy of Seafood by Patrice Boely (Barron's), for About.com

Anchovy sauce is great for salads or eggs and may be refrigerated for several weeks. The sauce goes together in a flash using a blender or food processor.

Prep Time: 5 minutes

Ingredients:

  • 2 cans (2 ounces each) anchovies in olive oil, drained
  • 2 cloves garlic
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried)
  • 1-1/2 Tablespoons Dijon-style mustard
  • 3 Tablespoons red wine vinegar
  • Freshly ground black pepper
  • 2 cups virgin olive oil

Preparation:

Combine anchovies, garlic, thyme, Dijon mustard, red wine vinegar, and pepper in a blender or food processor and puree for about 1 minute. With the machine running, add the olive oil in a thin stream and process until the mixture is thick and smooth.

This sauce for salads or hard-cooked eggs can be kept several weeks in the refrigerator.

Yield: about 2-3/4 cups

Recipe Source: The Joy of Seafood by Patrice Boely (Barron's)
Reprinted with permission.

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