Broccoli with anchovy-lemon sauce

You may think that you don't like anchovies, but you do, at least in small enough quantities.  An anchovy mixed into tomato sauce will add a delicious kick of umami.  Anchovies were in the original caesar salad dressing, and still are in the good ones and the home made ones.  Moving more toward the "this is definitely an anchovy" camp, anchovies and avocados with a drizzle of lemon are an excellent topping for toasts or open-faced sandwiches.  And once you've been fully convinced that you do indeed love anchovies, try this anchovy-lemon butter sauce for drizzling on top of broccoli.  Or any green thing, really, but broccoli was the vessel tonight.


The taste is amazing - very strong flavors, and the lemon zest totally picks it up to another level.  The anchovy part mostly just tastes salty, but it's a delicious salty.  We were eating broccoli with this sauce at the same time as the beet-beef meatballs, and Ed thought that this dish was the better of the two.  That's pretty high praise, when meat is involved.

~10 canned anchovy fillets
2tbs butter
1 tbs olive oil
zest of 1 lemon
juice of 1 lemon

In a small frying pan, melt the butter, and put the anchovies in the pan.  Stir occasionally.  Eventually, the fish will fall apart.  Once it's done that, stir in the lemon juice, then remove from heat.  Stir in the zest.  Pour over whatever green thing you've decided will be your vessel for this sauce, and enjoy!