Chez melange dipping sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Anchovies |
| ½ | cup | Olive oil |
| 1 | pounds | Carrots; coarsely chopped |
| 1 | Onion; coarsely chopped | |
| 1 | pounds | Celery; coarsely chopped |
| 1½ | cup | Dry white wine |
| 6 | pounds | Whole tomatoes finely chopped |
| 12 | ounces | Crushed tomatoes |
| ½ | cup | Tomato paste |
| 1¼ | quart | Chicken stock |
| 1½ | Lemons, zested | |
| ⅓ | cup | Worcestershire sauce |
| 4 | Beef bouillon cubes | |
| 1½ | teaspoon | Salt |
| 1¼ | teaspoon | Black pepper |
| 1¼ | teaspoon | Granulated garlic |
| ¾ | teaspoon | Crushed red chiles |
| 1¼ | teaspoon | Ground basil |
| 1½ | teaspoon | Ground thyme |
| 1½ | cup | Light brown sugar |
Directions
In a medium large saucepan place the anchovies and the olive oil.
Simmer them on medium low for 12 to 15 minutes, or until the anchovies have dissolved. In a large saucepan place the dissolved anchovies and the oil. Add the remainder of the ingredients and stir them together. Simmer the mixture for 1 hour. It is served in a bowl with freshly baked bread, and it's fantastic!"