Anchovy CreamSteven Raichlen
- Active Prep: 10 minutes
- 1-1/2 cups heavy (whipping) cream
- 4 to 6 anchovy fillets (use oil-packed, drained and blotted dry)
- 1 clove garlic, peeled
- 1 tablespoon butter
- Minced chives, for garnish (optional)
Step 1: Place the cream, anchovies, and garlic in a heavy saucepan and briskly simmer over medium heat until thick and reduced by half, 10 to 15 minutes. Stir often. If the mixture starts to scorch or boil over, lower the heat.
Step 2: Puree the mixture in a blender or food processor or use an immersion blender. Return the mixture to the pan and whisk in the butter and lots of black pepper. Keep warm over low heat, but do not let it boil.
Try this with Dry-Brined Ribeyes with Anchovy Cream.
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