Total Time
45mins
Prep 15 mins
Cook 30 mins

Can be used for vegies, shrimp, crab, scallops, or crusty bread

Directions

  1. Puree garlic, anchovies, herbs and zest in a food processor.
  2. Heat butter and oil until the butter melts.
  3. Stir in the garlic mixture and chili flakes and cook gently for 5 minutes.
  4. Add pepper.
  5. You can store in covered in refridgerator until ready to use 2-3 days.
  6. Before serving reheat in fondue pot over low heat.
  7. Stir in cream and heat. Do not allow to boil.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a