Ingredients
-
- 50ml/2fl oz extra virgin
olive oil - 4 cloves
garlic, roughly chopped - 2
shallots, roughly chopped - 110ml/4fl oz
white wine - 60g/2½oz white anchovy fillets, roughly chopped
- 1 free-range
egg yolk - 110ml/4fl oz
double cream - freshly ground
black pepper
- 50ml/2fl oz extra virgin
- To serve
-
- selection of washed raw vegetables: celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of peppers,
cherry tomatoes on sticks, etc.
- selection of washed raw vegetables: celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of peppers,
Preparation method
-
Heat a frying pan until hot, then add the olive oil, garlic and shallots. Cook for 1-2 minutes, to soften but not brown.
-
Add the anchovies and the wine and cook for a further 1-2 minutes, until the wine has reduced by half and the anchovies start to break down.
-
Transfer the anchovy mixture to a food processor, add the egg yolk and cream and blend to a paste.
-
Season with black pepper (the anchovies should make the dish salty enough) and pour into a serving bowl.
-
Serve immediately with a selection of washed raw vegetables for dipping.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
