Ingredients
- 1 head of garlic, peeled and smashed
- 10 anchovy fillets
- 1 cup water
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- Pepper
Serve with raw vegetables, cooked potatoes, cubes of bread, cooked shrimp or steak cubes. Radishes, grape tomatoes, endive, treviso radicchio, fennel etc..
Directions
- Place a small pot over medium heat. Add the garlic, anchovies and water. Bring to a simmer. Cover and cook for about 10 minutes until the garlic is soft enough to mash with the back of a fork.
- Turn the heat off. Use an immersion blender. Tip the pot to the side so the base of the immersion blender is fully submerged. Add a third of the olive oil and blend with the hand blender until well emulsified. Add half the remaining ingredients olive oil and continue to blend until emulsified. Add the remaining olive oil and blend again until emulsified.
- Stir in the white wine vinegar and season with pepper. Turn the heat back to low to keep warm.
This should be served warm. Transfer to a mini fondue pot to keep warm for an extended period of time.
Serve with a colourful platter of vegetables, cubes of bread etc..