This is my version of a classic French dish called anchoiade that I’ve mashed together with a version of another classic recipe, pesto. Anchovies are the star here, but don’t be grossed out just yet. Though I have always been a fan of the anchovy, as long as I’ve known Brandon, he has always equated the anchovy to fish bait. So when I sneakily served him this sauce and saw no grossed out, ‘I need to spit this out’ look, I was pretty proud of myself. Rinsing the anchovy fillets under water seriously diluted the strong flavor so many people abhor. Blend the anchovies up with a handful of other ingredients and you have a very flavorful, simple and versatile sauce/dip/marinade.
- 1/3 c olive oil
- handful parsley
- 2 oz. can of anchovies packed in oil, drained and rinsed in water
- juice of 1/2 lemon
- 2 T red wine vinegar
- 10 small or 5 large cloves of roasted garlic, method below
Preheat your oven to 300ÂºF. Break apart the garlic bulb into cloves, leaving the papery jacket intact. Put the garlic cloves in a square of tin foil and drizzle with olive oil. Scrunch up the foil so it completely surrounds and covers the garlic and place in the oven. Let the garlic roast in the oven for about 20 minutes. The garlic is ready when you can easily squeeze the garlic jacket and the clove inside smooshes, you also want to see just a touch of golden color on the bare cloves.
Buzz all the ingredients together in a food processor.
This stuff is great over potatoes, used as a marinade for meats, swirled into cauliflower mash or eggs, drizzled for a salad dressing or used as a dip.