Sauce Haskel

Name: Sauce Haskel
Ingredients: 14 cup salt-packed anchovy fillet, soaked and rinsed; 1 head garlic, top sliced off; 1 cup olive oil; 12 cup unsalted butter; 14 teaspoon kosher salt; 12 teaspoon cracked black pepper; 14 cup chopped flat leaf parsley, stems too

7 ingredients

10 steps

Ingredients

14 cup salt-packed anchovy fillet, soaked and rinsed
1 head garlic, top sliced off
1 cup olive oil
12 cup unsalted butter
14 teaspoon kosher salt
12 teaspoon cracked black pepper
14 cup chopped flat leaf parsley, stems too

Directions

1

Preheat oven to 475.
2

When I say 1/4 cup of anchovies I mean a tin.
3

The recipe wizard won't let me say that.
4

Exact measurements are not critical here.
5

Put all ingredients, except pepper and parsley, in a one quart covered casserole and bake for one hour.
6

Carefully remove the garlic and squeeze out the cloves into the oil and butter.
7

Mash the garlic and anchovies into the butter and oil.
8

Stir in the pepper and parsley.
9

Serve with Pasta Fresca as a sauce or with crusty bread as a dip.
10

For an extra zing, add a few pinches of crushed red pepper flakes.