Chez melange dipping sauce

Yield: 1 servings

Measure Ingredient
6 ounces Anchovies
½ cup Olive oil
1 pounds Carrots; coarsely chopped
1 \N 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 \N Lemons, zested
⅓ cup Worcestershire sauce
4 \N 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

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!"

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