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.
1 ounce drained and chopped anchovies
2 minced garlic cloves
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Added sugars 0g
Calcium 0% DV
Potassium 0% DV
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.
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