Original recipe yields 16 servings
Based on a 2,000 calorie dietSee full nutrition
Instead of lemon try Tarragon vinager
Very garlicky, which is a good thing. I think more parsley and other herbs could improve this dip.
I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fre...
This made an excellent salad dressing simply thinned out with some buttermilk. I scaled this down to eight servings, and used 1/2 tsp. of anchovy paste for the one lonely anchovy. I’m not fon...
I made only half of this, but because I only had a little fresh tarragon left, I had to use a part of the dried version. I also used 1/2 teaspoon of anchovy paste rather than the fillet. The f...
Great. I made this as an additional sauce to remoulade to go with crab cakes, shrimp and artichokes.