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.
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.
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