Keep this sauce over a candle-warmer for the best flavor, but you can assemble the ingredients hours ahead. You can find anchovy paste in the gourmet section of most supermarkets. Otherwise, substitute half a tin of anchovy fillets, mashed.
Recipe information
Yield
makes about 1/3 cup
Ingredients
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon anchovy paste
Preparation
Combine all the ingredients in a small saucepan and place over a candle-warmer or very low heat. The mixture must not get so hot that it burns.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
