Ingredients
10 tbsp. butter300-ml (about 3 oz.) jar of boneless anchovy filets,
drained
Assortment of crudités, such as celery and carrot
sticks, endive leaves, tomato wedges, boiled
potatoes, as well as hard-cooked eggs
1. Combine butter and anchovy filets in a small saucepan. Heat over medium heat, crushing and stirring the anchovies with a fork as butter melts. Cook, stirring with the fork, until hot throughout, 34 minutes.
2. Transfer the anchoïade to a medium bowl and serve at room temperature with an assortment of crudités.
MAKES ABOUT 1 CUP
This article was first published in Saveur in Issue #98
Description
This Robust Dip Blends Salty Anchovies With Sweet Butter Into A Pungent Combination?a Perfect Accompaniment To Fresh Vegetables.
Saveur
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