Anchovy and rosemary sauce

Anchovy and rosemary sauce

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

I first came across the recipe for this Italian sauce at the River Café in London, and it epitomises the simple, big flavours of Italian cooking. It is the perfect accompaniment to grilled meat and fish, and absolutely wonderful on vegetables, especially broccoli and asparagus. I also like to use it as a rub for roasting legs of lamb, but with a lot less olive oil.

In my experience, people who don’t normally like anchovies find this recipe a great introduction to their flavour, as the balance of lemon and rosemary diminishes the fishiness. Give it a go, you will love it!

Ingredients

Quantity Ingredient
8 anchovy fillets, rinsed
2 lemons, juiced
1/2 teaspoon finely chopped rosemary
160ml extra virgin olive oil

Method

  1. Pound or chop the anchovy fillets into a paste.
  2. Mix in the lemon juice to make a creamy paste, then add the rosemary.
  3. Spoon in the olive oil to create a semi-emulsion.
  4. This sauce is best used straight away. It will keep for up to 3 days in the refrigerator if stored in an airtight container.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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Odonoghue
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