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Butter, Garlic and Anchovy Sauce

Butter, Garlic and Anchovy Sauce

  • Makes
    1 Cup
  • Cook Time
    25 minutes

This sauce is a heady mixture of butter, olive oil, lightly toasted garlic and umami-rich anchovies. Bay and rosemary offer herbals notes and lemon juice adds brightness to balance the deep, rich flavors.

Ingredients
  • 8

    tablespoons (1 stick) salted butter

  • ¼

    cup extra-virgin olive oil

  • 12

    medium garlic cloves (minced)

  • 3

    tablespoons minced drained oil-packed anchovies

  • 2

    bay leaves

  • 2

    small rosemary sprigs

  • ¾

    teaspoon pepper flakes

  • 2

    tablespoons lemon juice

In a small saucepan over low, combine 8 tablespoons (1 stick) salted butter, ¼ cup extra-virgin olive oil, 12 medium garlic cloves (minced), 3 tablespoons minced drained oil-packed anchovies, 2 bay leaves, 2 small rosemary sprigs and ¾ teaspoon pepper flakes. Cook, stirring occasionally, until the garlic is lightly toasted and the anchovies have disintegrated, 15 to 20 minutes. Off heat, remove and discard the bay and rosemary, then stir in 2 tablespoons lemon juice.

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