Yield: Yields 1-1/3 cups
Don’t be afraid of the anchovy in this sauce; it’s there to deepen the flavor without adding a fishy taste. The sauce is great with Sear-Roasted Beef Tenderloin, and it’s delicious paired with roast chicken, pork, or lamb, too.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?