Anchovy elixir
This extraordinary elixir is for me the very apogee of anchovydom; for the anchovy lover, there can be no purer celebration of its qualities. It’s a dip to be eaten with crudités, drink in hand, before you sit down to dinner, but this is equally a sauce – for steak, roast beef, lamb, whatever you feel like pouring it on or eating it with, and I could pour it over almost anything.
Ingredients
Instructions
It might be wisest to follow the preparation instructions on your packet of anchovies, but what I do is soak them in a dish of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak for a further 5 minutes. Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living.
If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce.
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