Saturday, November 21, 2009

Anchovy and Rosemary Sauce

Forget what it's supposed to be slathered on (everything from grilled scallops to lamb), the CC could just eat the sauce all day long.

Very addictive as a bread dip too.


6 fillets anchovies
4 sprigs rosemary leaves
4 tbsp lemon juice
olive oil
black pepper


Mash in a mortar and pestle. Add a little white wine or water to thin to needed consistency.

Don't add any salt. The anchovies have plenty otherwise you'll end up with a very salty sauce. Also, if the anchovies are packed in oil, cut back on the olive oil.

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