‘Bagna Càuda’ inspired me to make this sauce. I love Anchovy & Garlic flavour of ‘Bagna Càuda’ but I don’t want to eat too much Oil. Based on my ‘Super Easy White Sauce (Béchamel Sauce)’, I used Olive Oil instead of Butter, and added Anchovy & Garlic. This sauce is so good with steamed Vegetables, as a side dish or a SNACK!

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Makes

4 Servings

Ingredients

2 tablespoons Olive Oil
2 cloves Garlic *finely chopped
8 fillets Anchovy *finely chopped
2 tablespoons Plain Flour
1 cup Milk *add extra to make the sauce thinner
Salt & Freshly Ground Black Pepper

Method

1. Heat Olive Oil and Garlic in a saucepan over medium low heat. When aromatic, add Anchovy and stir with a wooden spoon. It won’t take long for the Anchovy to be cooked, add Plain Flour and stir.
2. Add Milk, bring to the boil, then simmer, stirring constantly, until mixture thickens. Season with Salt and plenty of Freshly Ground Black Pepper.