Be the first to 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.
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.
