Ingredients
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100 ml Olive Oil
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3 cloves crushed Garlic
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to taste Red Chili
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2 young sprigs Rosemary
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juice of 1 small Lemon
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6 fillets Anchovies
Directions
I love make-ahead recipes especially when they can be frozen. Make up a big batch, freeze some and refrigerate for up to a month. This is a great dressing to drizzle over vegetables be they oven-roasted, steamed, grilled or raw but it can also be drizzled over any meat or pulse to make a meal. Note for the vegans you can add soy sauce instead of the anchovies. Despite the title I have used olive oil rather than butter. If you want to use butter switch the oil for 150 g of melted butter.
Storage
You can pour some into a small container or jam jar for the fridge. For the freezer, I usually pour it into a plastic container and part freeze it so it is solid but sliceable. Slice it into servings wrap with clingfilm and pop back in the freezer.
Steps
|
1
Done
5 mins
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WhizzAdd the olive oil, garlic, chilli, rosemary, lemon juice and anchovies to a food processor and whiz until fairly fine. |
|
2
Done
30 mins
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VegCook whatever vegetables you want however you want. Drizzle the sauce over it and serve. I really like it over green veg like broccoli that has been lightly steamed or microwaved. It also goes well with oven-roasted peppers and onions. |
