Anchovy-Garlic Spread

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By David Tanis

Published 2013

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Start with the best anchovy fillets you can find, imported salted ones or a jar of high-quality oil-packed. Then quickly combine with just a few other ingredients to make an oily, garlicky spread that’s good for all sorts of things. I like it on warm toasted bread with drinks. Added to a bit of softened butter with chopped parsley, it’s a great sauce for steaks, chops, or grilled fish. With a squeeze of lemon juice, it can be a dip for raw vegetables. Or add a spoonful to salad dressings or