Summary

Ingredients

• 0.5 liter ½ olive oil
• 30 cloves garlic
• 12 anchovy fillet (s) (watered)

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Instructions

1. Heat 1/2 liter of the finest olive oil only gently. Sweat 30 peeled, crushed garlic cloves in it and melt 12 soaked anchovy fillets in the oil.
2. This sauce is served hot in earthenware pots on the rechaud. Suitable for speckling cooked and raw vegetables.