Anchovy Sauce

Name: Anchovy Sauce
Prep time: 30 min
Total time: 30 min
Yield: Makes about ½ cup
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil, or more if you’re using salt-cured anchovies; 1 tablespoon extra virgin olive oil, or more if you’re using salt-cured anchovies; 1 tablespoon minced garlic; ¼ cup mild vinegar, such as white wine or rice; ¼ cup mild vinegar, such as white wine or rice; 6 or 8 anchovy fillets, minced, oil reserved; 6 or 8 anchovy fillets, minced, oil reserved; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; ¼ cup mild vinegar, such as white wine or rice; 1 tomato (drained canned is fine), chopped

Preparation info

Makes about
½ cup

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Obviously not a sauce for everyone. But in Liguria, where it seems people eat anchovies daily, it’s popular. An incredibly easy sauce to spice up grilled chicken or fish—swordfish, for example—whether hot or cold.

Ingredients

1 tablespoon minced garlic
1 tablespoon extra virgin olive oil, or more if you’re using salt-cured anchovies

Europe
Italy
Fish course
Sauce
Pescatarian
Mediterranean
Winter
Summer
Gluten-free

Method

Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook fora minute over low heat.
Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. S