Matt Tebbutt
Matt Tebbutt from Market Kitchen
Matt Tebbutt makes a simple garlic spiked sauce, a great party dip for raw vegetables
 

Anchovy sauce for crudités

Method
 
1. Heat the olive oil in a pan over a low heat. Add the garlic and just soften without colouring. Add the anchovies and stir until the mixture forms a thick paste.

2. Allow to cool a little, then stir in the yoghurt.

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easy
 
Serves: 2
quickcook
Prep: 5 min
Cook: 5 min
 
 

Ingredients

 6 tbsp Olive oil
6 garlic cloves, finely chopped
120g anchovy fillets
125ml thick plain yogurt

 

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