Anchovy and Mixed Herb Sauce

Introduction

Minced anchovy fillets disappear into ½ cup of olive oil, while parsley, rosemary, thyme, and mint keep the sauce sharp and herb-heavy. You can mix it in one bowl in about 15 minutes and use it as a strong finishing sauce for grilled meat, chips, or roasted vegetables.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 8

Ingredients

• ½ cup extra-virgin olive oil
• 9 cured anchovy fillets, drained, patted dry, and minced
• 6 tablespoons finely-chopped fresh flat-leaf curly parsley
• 3 tablespoons finely-chopped fresh rosemary
• 3 tablespoons finely-chopped fresh thyme
• 3 tablespoons finely-chopped fresh mint
• ⅛ teaspoon freshly-ground black pepper

Instructions

1. In a small bowl, mix together all ingredients.
2. Serve with chips or grilled meat.

Variations

• Reduce the 9 cured anchovy fillets to 6 if you want a less salty, less assertive sauce. The herbs come forward more and the sauce reads fresher than briny.
• Replace the 3 tablespoons finely-chopped fresh mint with more parsley if you want a less cool, less sweet herbal finish. The result tastes more savory and straightforward.
• Swap the 3 tablespoons finely-chopped fresh rosemary for fresh oregano. You get a softer, less resinous herb flavor and fewer firm bits in the sauce.
• Change the mixing step by pulsing everything briefly in a small food processor instead of stirring by hand. That gives you a smoother, more spoonable sauce instead of a loose chopped-herb mixture.

Tips for Success

• Pat the anchovy fillets dry before mincing so excess oil or moisture does not thin the sauce.
• Chop the rosemary and thyme very fine; larger pieces stay woody and stand out in a small-bowl sauce.
• Use a good extra-virgin olive oil since it makes up most of the body and flavor.
• Let the mixed sauce sit for 10 to 15 minutes before serving so the herbs soften slightly and the anchovy distributes through the oil.
• Do not add extra salt before tasting; the anchovies usually provide enough.

Storage and Reheating

Store the sauce in a small airtight jar or container in the refrigerator for up to 3 days. Press the herbs below the oil if possible to slow discoloration.

Freezing is not recommended. The fresh herbs darken, the oil texture changes, and the sauce loses its clean flavor.

Do not reheat it. If the olive oil firms up in the fridge, let the sauce sit at room temperature for 15 to 20 minutes, then stir well before serving.

FAQ

Can you make this ahead of time?

Yes. Make it up to 1 day ahead, refrigerate it, and bring it back to room temperature before serving so the olive oil loosens.

Can you use dried herbs instead of fresh?

Not for the full recipe. Dried rosemary and thyme can work in smaller amounts, but parsley and mint need to be fresh to give the sauce its bulk and brightness.

What else can you serve it with besides chips or grilled meat?

It works well over roasted potatoes, grilled vegetables, or spooned onto toasted bread. Use it as a finishing sauce, not a cooking sauce.

Can you make it without anchovies?

You can replace them with chopped capers and a little miso for salt and depth, but the flavor shifts from savory-fishy to briny and less rich.