This is a deeply flavorful piquant sauce and if you like the umami taste of anchovies you’ll love this on vegetables, steaks, lamb, almost everything! Its easy to make and lasts a week in the fridge so double the recipe if you plan to have it twice in a week.
Meyer lemon skin is particularly delicious, but it they aren’t available any lemon will do.
- 2 cloves of garlic
- 1 oz of anchovies in olive oil (about 6 or 7 fillets)
- juice of half a lemon
- 3 tbs of olive oil
- 1/2 tsp lemon zest
- Place all the ingredients into a little food processor or a jar in which your hand blender fits. Blend thoroughly.