Anchovy-Sauce Dip

By Molly O’Neill

Published June 13, 1998

Total Time
5 minutes
Rating
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Featured in: Food; Green Cuisine

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Ingredients

Yield:1 cup

  • 2 tablespoons minced anchovies

  • ½ cup water

  • 2 teaspoons rice-wine vinegar

  • 2 tablespoons crushed pineapple

  • 1 4-inch piece lemongrass, finely chopped

  • 1 red Thai chili pepper, seeded and minced

  • 1 clove minced garlic

  • 1 teaspoon sugar

  • Pinch black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 10 milligrams cholesterol; 44 calories; 1 gram fat; 444 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients and stir until sugar is dissolved. Serve as a dipping sauce for meats and salads.

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