Chez Melange Dipping Sauce

Recipe Ingredients

6 oz	170g	Anchovies
1/2 cup	118ml	Olive oil
1 lb	454g / 16oz	Carrots - coarsely chopped
1		Onion - coarsely chopped
1 lb	454g / 16oz	Celery - coarsely chopped
1 1/2 cups	355ml	Dry white wine
6 lbs	2724g / 96oz	Whole tomatoes - finely chopped
12 oz	340g	Crushed tomatoes
1/2 cup	118ml	Tomato paste
1 1/4		Chicken stock
1 1/2		Lemons - zest
1/3 cup	78ml	Worcestershire sauce
4		Beef bouillon cubes
1 1/2 teaspoons	7.5ml	Salt
1 1/4 teaspoons	6.3ml	Black pepper
1 1/4 teaspoons	6.3ml	Granulated garlic
3/4 teaspoon	3.8ml	Crushed red chiles
1 1/4 teaspoons	6.3ml	Ground basil
1 1/2 teaspoons	7.5ml	Ground thyme
1 1/2 cups	240g / 8.5oz	Light brown sugar

Recipe Instructions

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!"

Source:
Bon Appetit, August, 1989

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