To alleviate the saltiness in anchovies, soak them in cool water for 30 minutes, then drain and pat dry. This savory dip recipe, from chef Jean-Georges Vongerichten, highlights the tiny and flavorful fish.
I've never had such disastrous results with a recipe. Outcome was liquid, not creamy, and bland but overly acid at the same time. Unusable without MAJOR doctoring -- i.e. doubling the garlic, adding solids to correct consistency, etc. -- to achieve something passably edible. What was left out of the recipe? So disappointed.