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“from Fondue by Marlisa Szwillus”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and shake dry the parsley, and pick off the leaves. Rinse the anchovy fillets. peel the garlic. In a blender, puree the above ingredients together with the capers. Add the oil in a thin stream to produce a thick sauce. Stir in the balsamic vinegar and lemon juice, and season with salt and pepper.

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