CookingLight diet CookingLight diet
Caitlin Bensel
Yield
Serves 12 (serving size: 2 tsp.)

This Provençal flavor bomb is guaranteed to take your summer grilling game to the next level. A quick simmer in olive oil slightly softens the strong anchovy flavor, which is nicely accented by the bright sharpness of lemon and herbaceous parsley. Heads up: A little of the bold sauce goes a long way, so start with a dab on your favorite grilled meats, vegetables, and mild white fish. This sauce likes to settle, so give it a good stir just before serving to help it come back together.

How to Make It

Combine drained and chopped anchovies, minced garlic cloves, and extra-virgin olive oil in a small skillet over medium-low, and cook, stirring constantly, until anchovies are crushed and cooked into a paste, about 5 minutes. Remove from heat; stir in lemon zest, fresh lemon juice, and chopped fresh flat-leaf parsley. Serve warm or at room temperature.

You May Like