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.

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Ingredients

For the Dip
For Serving

Directions

Instructions Checklist
  • Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.

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  • Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.

Reviews (1)

14 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
03/26/2013
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.