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Anchovy Sauce

Flavor.of.Europe's picture
Ingredients
  Garlic 2 Clove (10 gm), peeled
  Anchovy fillets in olive oil 2 Ounce (50 g, 1 tin)
  Black olives 6 , pitted and chopped
  Olive oil 4 Tablespoon
  Wine vinegar 3 Drop (Few drops)
  Freshly ground black pepper To Taste
Directions

Pound garlic in a mortar.
Add anchovy fillets and olives, and pound well.
Add olive oil, a drop at a time.
Mix in a little vinegar, and season to taste with pepper.
This sauce can be served as a dip for fresh raw vegetables such as fennel, whole radishes, sticks of celery, carrots, cucumbers, and others in season, along with rounds of coarse, thickly sliced bread, preferably toasted over an open fire.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Method: 
Mixing
Dish: 
Sauce
Ingredient: 
Anchovy
Interest: 
Healthy

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