Mike Van de Elzen: Anchoiade Sauce

Serve with crispy breaded pork lion cutletsAnchoiade Sauce1/4 cup10 cloves garlic, peeled and sliced3 shallots, sliced100 ml white wine70 gm anchovy fillets100 ml cream Place the olive oil in a small pot and warm over a low heat. Add in the garlic and shallots, and slowly cook down until tender.Add the white wine and simmer until reduced by half. Add in the anchovies and the cream, bring back up to the boil, before blending until smooth.Keep warm until required. LISTEN ABOVESee omnystudio.com/listener for privacy information.