Creamy anchovies and garlic sauce
Don’t be afraid of the ingredients – the result is much ‘kinder’ than you might think; this sauce goes particularly well with vegetables.
Ingredients
- 200 ml extra-thick double cream
- 4 tbsp butter
- 8 anchovy fillets, washed, drained and chopped
- 2 garlic cloves, finely diced
Method
- Melt the butter in a saucepan, add anchovies and garlic and cook over low heat while stirring until garlic is soft and anchovies have disintegrated; pass mixture through a sieve and return to cleaned saucepan. Warm double cream in another saucepan and gradually whisk into the warm butter/anchovy mixture. Heat mixture while whisking but do not let boil. Serve immediately (mixture will split on standing).