Recipe courtesy of Martha Stewart
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Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
about 1 1/2 cups
Level:
Intermediate

Ingredients

Directions

Under cold running water, rinse anchovies. Blot dry, and remove all bones. In a mortar use the pestle to pound the garlic to a paste with a little salt and pepper. Add anchovies, and pound until roughly mashed.

In a small saucepan, warm olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest. Gently simmer 2 minutes. Stir in remaining anchovy mixture. Taste, and adjust for seasoning. Transfer sauce to a warmed bowl or individual ramekins. Serve with assorted raw vegetables.

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