Anchovy Sauce
1/4 cup olive or salad oil
1 small garlic clove, halved
1 (2 oz) can anchovy fillets, drained and chopped
2 tbsp minced parsley
2 tbsp grated Parmesan cheese
1 tsp lemon juice
In 1-quart saucepan over medium-high heat, in hot olive oil, brown garlic. Remove from heat; discard garlic.
Stir in remaining ignredients until well mixed.
Begin about 20 minutes ahead.
Makes 1/2 cup.
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