Anchovy Dip with Crudit s (Ancho ade)


10 tbsp. butter
300-ml (about 3 oz.) jar of boneless anchovy filets,
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.


This article was first published in Saveur in Issue #98


This Robust Dip Blends Salty Anchovies With Sweet Butter Into A Pungent Combination?a Perfect Accompaniment To Fresh Vegetables.

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