Ingredients

The following ingredients have 4 Servings
  • F
  • i
  • s
  • h
  • ,
  • S
  • t
  • e
  • a
  • k

Instruction

  • <p>1. It might be wisest to follow the preparation instructions that come on the packet of your salt-packed anchovies, but what I do is soak them in a dish (about 23cm square) of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak in the fresh water for a further 5. Then rinse each anchovy under the tap with the cold water running, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living.</p> <p>2. If using a bullet or other high-speed blender, put the soaked and drained anchovies, and all the remaining ingredients, into it, and blitz until you have a smooth, buff-grey and gloopily fluid sauce.</p> <p>3. If using a stick blender, put the soaked and drained anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up.</p>