Sauces · ALWAYS FREE
Warm anchovy & garlic sauce
A gently warmed garlic, anchovy, olive oil and butter sauce with a soft, spoonable texture.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put garlic and water in a small covered saucepan. Simmer very gently for 8-10 minutes, until the garlic crushes easily; keep the liquid and do not let the pan dry.
- Add olive oil, butter and drained anchovies. Warm over low heat for 3-5 minutes, stirring and crushing the garlic and fish with a spoon. Do not fry or brown the garlic.
- Stir until the fish is in fine flecks and the sauce is warmed through. Divide the complete sauce into six equal portions, stirring before serving because the oil naturally separates.
- Serve promptly. Refrigerate leftovers within 2 hours in a covered shallow container, use within 3-4 days and reheat gently, stirring, to 165°F / 74°C.
Estimated nutrition
Per serving · 1 of 6- Calories
- 146 kcal
- Protein
- 2.3 g
- Total carbohydrate
- 1.7 g
- Total fat
- 14.7 g
- Total sugars
- 0.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All sauce fats and cooking liquid are apportioned into six shares; no draining or invented retention factor. Contains fish and milk. Gluten-free classification requires compatible anchovy and butter labels and handling; it is not an allergen-safety guarantee.
View the ingredient calculations · Source 1Why it’s in this collection
- Gluten-Free: Complete ingredient review of Warm anchovy & garlic sauce: peeled garlic; oil-packed anchovy fillets; olive oil; unsalted butter; water. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
