Mike Van de Elzen: Anchoiade Sauce - The Sunday Session with Francesca Rudkin

Serve with crispy breaded pork lion cutlets
Anchoiade Sauce
1/4 cup
10 cloves garlic, peeled and sliced
3 shallots, sliced
100 ml white wine
70 gm anchovy fillets
100 ml cream
 
Place the olive oil in a small pot and warm over a low heat. Add in the garlic and shallots, and slowly cook down until tender.
Add the white wine and simmer until reduced by half. Add in the anchovies and the cream, bring back up to the boil, before blending until smooth.
Keep warm until required.
 
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