- 1 1/2 cups extra-virgin olive oil – I find Greek oil or a less assertive Tuscan oil works best in this recipe
- 10 cloves garlic, sliced razor thin (ideally) or chopped very fine
- 1/2 cup (1 stick) melted, clarified butter
- 10 Italian anchovy fillets (ideally from a glass jar), drained and finely chopped (JH note – the best anchovies – by far – are the Ortiz brand, sold at Whole Foods)
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 pinches cayenne pepper
- 1/4 cup chopped parsley
- 1/2 tablespoon fresh thyme
- Assorted vegetables for dipping, such as broccoli, cauliflower, carrots, peppers, carrots or whatever you enjoy most.
- Heat ¼ cup olive oil in 1-quart saucepan over medium heat. Add garlic and cook, stirring, until slightly softened but not browned, about 2 minutes.
- Remove from heat and add all remaining ingredients
- Return pan to medium heat and stir to mix thoroughly. Taste and add salt if needed (unlikely, but possible) and lots of fresh ground black pepper. Simmer gently until the anchovies melt into the sauce – again, try and avoid having the garlic brown – it too should ideally melt into the sauce.
- Remove from heat and serve – try and keep the sauce hot as it is served, perhaps in a fondue pot. (Sauce may be made ahead, refrigerated in covered jar and reheated before serving).
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 981.47 kcal
- Sugar: 0.13 g
- Sodium: 370.75 mg
- Fat: 108.3 g
- Saturated Fat: 22.13 g
- Trans Fat: 0.32 g
- Carbohydrates: 2.91 g
- Fiber: 0.36 g
- Protein: 3.58 g
- Cholesterol: 74.1 mg