Zutaten für Anchovy Sauce
- 2 tablespoons unsalted butter
- Oil
- 1/4 cup oil-packed anchovy fillets
- 2 cloves minced garlic
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 large egg yolk
- 1 tablespoon + 1/2 cup high-quality olive oil
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Zubereitung von Anchovy Sauce
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a medium frying pan over medium-high heat.
- Add 1/4 cup of oil-packed anchovy fillets and 2 cloves of minced garlic to the pan. Mash with a fork while cooking for 1-2 minutes, until the anchovies are dissolved and fragrant.
- Remove from heat and let cool slightly. Transfer the anchovy mixture to a food processor.
- Add 1 tablespoon of fresh lemon juice, 1/4 teaspoon of freshly ground black pepper, and 1 large egg yolk to the food processor.
- Process until smooth. With the food processor running, slowly drizzle in 1/2 cup of high-quality olive oil in a thin, steady stream until the sauce thickens and emulsifies, creating a creamy texture.
- Taste and adjust seasoning as needed. Serve immediately over your garlicky leg of lamb.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
4g
Fat
178g
Carbs
1g
