Anchovy Herb Sauce

Introduction

Anchovy Herb Sauce is a no-cook condiment built from ½ cup extra-virgin olive oil, 9 minced anchovy fillets, and a heavy mix of parsley, rosemary, thyme, and mint. The herbs stay fresh and sharp because nothing is heated, and the anchovies dissolve into the oil enough to season the whole bowl. You can make it in about 15 minutes and use it with chips, grilled meat, or roasted vegetables.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 8

Ingredients

• ½ cup extra-virgin olive oil
• 9 cured anchovy fillets, drained, patted dry, and minced
• 6 tablespoons finely-chopped fresh flat-leaf curly parsley
• 3 tablespoons finely-chopped fresh rosemary
• 3 tablespoons finely-chopped fresh thyme
• 3 tablespoons finely-chopped fresh mint
• ⅛ teaspoon freshly-ground black pepper

Instructions

1. In a small bowl, mix together all ingredients.
2. Serve with chips or grilled meat.

Variations

• Replace the fresh mint with the same amount of fresh basil if you want a sweeter, less cooling finish.
• Reduce the rosemary to 1½ tablespoons and increase the parsley by 1½ tablespoons for a milder sauce with less piney bite.
• Mash the minced anchovy fillets into the olive oil before adding the herbs if you want a smoother sauce that coats grilled meat more evenly.
• Add 1 tablespoon more olive oil for a looser texture that works better as a spooning sauce than a dip.

Tips for Success

• Pat the anchovy fillets dry well so excess brine does not thin the oil or make the sauce harsher.
• Chop the parsley, rosemary, thyme, and mint finely enough that they suspend in the oil instead of sitting in clumps.
• Use freshly-ground black pepper; pre-ground pepper can taste flat in a raw sauce like this.
• Let the mixed sauce sit for 10 to 15 minutes before serving so the herbs start seasoning the oil.
• Stir again right before serving, since the herbs will settle to the bottom of the bowl.

Storage and Reheating

Store the sauce in a small airtight jar or container in the fridge for up to 3 days. Press the herbs below the surface of the oil before sealing to slow browning.

There is nothing to reheat. If the olive oil firms up in the fridge, let the sauce sit at room temperature for 15 to 20 minutes, then stir well before serving.

FAQ

Can you make this ahead?

Yes. It holds well for up to 1 day ahead, and the flavor settles in after a short rest.

Can you use dried herbs instead of fresh?

You can, but the sauce will lose most of its fresh character. If needed, use about one-third as much dried rosemary and thyme, and skip dried mint unless it is very fresh.

Is the sauce very salty?

It is assertive because of the 9 anchovy fillets. If you want it less salty, reduce the anchovies slightly and keep the olive oil and herbs the same.

Can you make it without anchovies?

You can replace the anchovies with finely chopped capers for a briny version, but the sauce will taste sharper and less savory.