Anchovy Sauce
Cook time
Total time
Universal anchovy sauce
Recipe type: Sauce
  • ⅓ cup pan toasted slivered almonds
  • 10-12 anchovy fillets (in olive oil with salt and no other ingredients)
  • 2 garlic cloves, peeled
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup extra-virgin olive oil, plus extra for basting
  • 1 teaspoons wine vinegar (white or red), more to taste
  • 1 tablespoon of lemon juice
  • ½ cup coarsely chopped parsley
  • ½ to 1 teaspoon red pepper flakes(optional)
  • Salt and ground black pepper
  1. Start by adding the toasted almond slivers to your mortar and pestle. Blend the almonds to a breadcrumb like consistency and set aside. Next, add the anchovies, lemon juice, and vinegar and combine well. Add the mixture to the almonds and set aside. Add the garlic, salt, black pepper and combine in the mortar and pestle.
  2. Add the olive oil and finely chopped parsley and stir well. Add back the almonds, anchovies, lemon juice, and vinegar back to the mortar and blend until smooth (you want the mixture to flow but not to be too liquid like). Taste and adjust for salt and pepper.
Recipe by - Italian Food Recipes and Lifestyle at