I'd like to think that my love for this anchovy sauce is in no way related to my penchant for eating butter.
But I can't say that with 100 percent certainty.
I love butter. What can I say?
If you've ever made hollandaise sauce in a blender, you have all the skills needed to make this. This does, in fact, remind me of hollandaise sauce -- lemony, velvety, buttery. Added to that is the exquisite salty anchovi-ness that will leave true anchovy lovers lurching around their kitchens, looking for more food items to put this on.
Steamed fish fillet is a fine choice.
As is a hard-boiled egg.
Or sliced rounds of zucchini, microwaved until slightly soft.
Or another hard-boiled egg.
Feel free to add your own suggestions.
The recipe, by the way, which I'm pretty sure came from an old issue of Bon Appetit magazine, suggests that this would also be appropriate melted over a nice hot steak.
Note: The recipe instructs you to use a food processor. I divided the amount in two (yielding half a cup rather than a cup) and it fit fine in my mini food-processor attachment. I'll bet it would work well in a blender, too.
Makes 1 cup
8 anchovy fillets
2 egg yolks (recommended at room temp. but mine were chilled)
1 small garlic clove
2 T. fresh lemon juice
1/2 c. (1 stick) butter, melted and hot
1/2 c. vegetable oil (I used canola), heated (can microwave until warm)
(optional: 6 parsley sprigs, stemmed; 1/4 t. pepper. I omitted both)
Combine anchovies, egg yolks, and peeled garlic clove in food processor. Pulse about 30 seconds, until everything's pretty smushed together. Add lemon juice and mix again. Mix butter and oil together in small dish; in the little hole in the top of the processor's lid, drizzle in oil/butter mixture very slowly (drop by drop, if you can manage it) until you'ved added the first 1/4 c. or so. Then you can drizzle it a bit faster, but still, go slow. "Do not stop machine at any point," warn the instructions. Be a good little soldier and do as it says. When all the oil/butter has been added, you're done! You can add parsley and pepper at this point and pulse until it's mixed in, if desired. Serve at room temp., or chill for later.