This easy anchovy elixir by Nigella is a flavorful sauce perfect for dipping vegetables like chicory or radishes. It’s simple to make with just a few ingredients, creating a savory and tangy dip. Ideal for crudités platters!
Ingredients Needed:
- 100g salt-packed anchovies
- 3 fat cloves of garlic, peeled
- 2½ tablespoons lemon juice (37.5ml)
- 175ml extra-virgin olive oil
- 125ml cold water
- Red chicory heads and radishes (for serving)
How To Make Anchovy Elixir:
- Soak the anchovies: Place the salt-packed anchovies in a dish of cold water for 5 minutes. Discard the water, refill with fresh water, and soak for another 5 minutes. Rinse the anchovies under cold running water, discarding the tails. Remove the bones if you prefer.
- Blend the ingredients: In a high-speed blender, add the drained anchovies, garlic, lemon juice, olive oil, and cold water. Blend until smooth and the sauce is fluid.
- Alternate stick blender method: If using a stick blender, add the drained anchovies, garlic, and lemon juice to a bowl. Blitz into a paste, then gradually add one-third of the oil, blend, and follow with one-third of the water. Repeat until all the oil and water are used.
- Serve: Transfer the sauce to small bowls and serve with chicory and radishes or other vegetables of your choice.
Recipe Tips
- Anchovy soaking: Make sure to soak the anchovies well to remove excess salt.
- Customize the vegetables: You can serve with any vegetables you like, such as carrots, celery, or peppers.
- Smooth texture: Use a high-speed blender for the best consistency. A stick blender will work but may result in a slightly less smooth texture.
How To Store Leftovers
Store the anchovy elixir in an airtight container in the fridge for up to 3 days.
Nutrition Facts
- Calories: 160
- Protein: 2g
- Fat: 18g
- Carbohydrates: 1g
- Sodium: 200mg
Try More Nigella Lawson Recipes:
Nigella Anchovy Elixir Recipe
Description
This easy anchovy elixir by Nigella is a flavorful sauce perfect for dipping vegetables like chicory or radishes. It’s simple to make with just a few ingredients, creating a savory and tangy dip. Ideal for crudités platters!
Ingredients
Instructions
- Soak the anchovies: Place the salt-packed anchovies in a dish of cold water for 5 minutes. Discard the water, refill with fresh water, and soak for another 5 minutes. Rinse the anchovies under cold running water, discarding the tails. Remove the bones if you prefer.
- Blend the ingredients: In a high-speed blender, add the drained anchovies, garlic, lemon juice, olive oil, and cold water. Blend until smooth and the sauce is fluid.
- Alternate stick blender method: If using a stick blender, add the drained anchovies, garlic, and lemon juice to a bowl. Blitz into a paste, then gradually add one-third of the oil, blend, and follow with one-third of the water. Repeat until all the oil and water are used.
- Serve: Transfer the sauce to small bowls and serve with chicory and radishes or other vegetables of your choice.
Notes
- Anchovy soaking: Make sure to soak the anchovies well to remove excess salt.
- Customize the vegetables: You can serve with any vegetables you like, such as carrots, celery, or peppers.
- Smooth texture: Use a high-speed blender for the best consistency. A stick blender will work but may result in a slightly less smooth texture.
Nigella Anchovy Elixir Recipe