Creamy Anchovy Garlic Sauce

Name: Creamy Anchovy Garlic Sauce
Yield: 4 servings
Cuisine: British
Ingredients: 2 tablespoons Olive Oil; 2 cloves Garlic *finely chopped; 8 fillets Anchovy *finely chopped; 2 tablespoons Plain Flour; 1 cup Milk *add extra to make the sauce thinner; Salt & Freshly Ground Black Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Bagna Càuda’ inspired me to make this sauce. I love Anchovy & Garlic flavour of ‘Bagna Càuda’ but I don’t want to eat too much Oil. Based on my ‘Super Easy White Sauce (Béchamel Sauce)’, I used Olive Oil instead of Butter, and added Anchovy & Garlic. This sauce is so good with steamed Vegetables, as a side dish or a SNACK!

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 tablespoonsOlive Oil
2 clovesGarlic *finely chopped
8fillets Anchovy *finely chopped
2 tablespoonsPlain Flour
1 cupMilk *add extra to make the sauce thinner
Salt & Freshly Ground Black Pepper

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Steps

1

Heat Olive Oil and Garlic in a saucepan over medium low heat. When aromatic, add Anchovy and stir with a wooden spoon. It won’t take long for the Anchovy to be cooked, add Plain Flour and stir.
2

Add Milk, bring to the boil, then simmer, stirring constantly, until mixture thickens. Season with Salt and plenty of Freshly Ground Black Pepper.