4 lemons – seeded and diced
4 cups olive oil
300g white anchovies – diced
200g garlic – peeled, germ removed and finely grated
2 tsp. chilli flakes
pinch of kosher salt – if desired
- Fill a medium pot with about 2 inches of water. Bring water to a simmer.
- Place the seeded and diced lemons, olive oil, diced white anchovies, grated garlic and chilli flakes in a metal bowl that will fit snuggly atop the pot. Stir to combine the ingredients, cover the bowl with plastic wrap and set it over the pot of gently simmering water.
- Allow the mixture to cook in your double boiler pot for about 45 minutes. Remove from heat and let the sauce come to room temperature. If you think it needs salt, add a pinch but it should be salty enough from the white anchovies. Transfer to a jar, cover and refrigerate for up to 2 months (if the solids stay covered in oil). Serve warm with crudités, as a vinaigrette with chicory and parmesan, with grilled meats or fish, or even with boiled potatoes.
This recipe was provided by Chef Yannick La Salle, Executive & Chef de Cuisine at Restaurant Les Fougères in Chelsea, QC as part of my Instagram LIVE show Takin’ a Bite – Meet the…