A pesto is the best way I can describe this sauce.
The sauce is thick, very much like a pesto. So it is more of a spread than a dip.
It went well taste wise with the meat fondue.
You did get a vinegar taste and of course the saltiness of the anchovy.
I used dried parsley because I didn’t have any fresh. I don’t think this changed the flavor at all, but maybe the texture a bit.
The vinegar soaked bread does provide a thickening agent.
You could thin the sauce out a bit by adding more vinegar or oil.
GREEN SAUCE
1 Slice White Bread, Crust Removed
1/4 Cup Vinegar
3 Anchovy Fillets, Finely Chopped
1 Cup Finely Chopped Parsley
1 1/2 Teaspoons Capers, Chopped
2 Garlic Cloves, Crushed
1 1/2 Teaspoons Grated Onion
4 Teaspoons Olive Oil
1/2 Teaspoon Sugar
2 Tablespoons Vinegar
Soak bread in 1/4 cup vinegar. Mix in anchovy, parsley, capers, cloves, onion, olive oil and sugar with vinegar bread. Mash and beat into a smooth paste. Stir in remaining vinegar, and more oil to achieve preferred consistency.
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