This mega anchovy sauce can go so many ways. I’ve kept it simple and paired it with crudités just because spring has the best crunchy and satisfying ingredients. Serve with steak, or wilted greens and boiled eggs for breakfast, so delicious.
Anchovy Sauce
35g anchovies in oil
65ml olive oil
1-2 garlic cloves
45ml water
juice of 1 lemon
1/2 tsp chilli flakes
Crudités
Fennel
Cucumber
Radish
Raccichio
(other - eggs, asparagus, sugar snap peas)
Blend anchovies, oil, garlic, water, lemon and chilli together for a minute or two for everything to come together and make a nice thick sauce. Leave in the fridge until ready to serve.