Anchovy – Garlic – Lemon Sauce


  • 2 tins (2 ounces each) of Napoleon Flat Anchovies
  • 1/3 cup minced onion
  • 3 Tablespoons Napoleon Extra Virgin Olive Oil
  • 1 or 2 minced Garlic Cloves
  • 2 tablespoons lemon juice
  • 3 tablespoons minced flat-leaf parsley


  1. Rinse and drain anchovies.  Mash them in a bowl with a minced onion, olive oil and minced garlic.
  2. Stir in lemon juice and let stand 20 minutes – this mutes the heat of the onion and garlic.
  3. Just before serving blend in minced flat-leaf parsley

Note:  Spread on grilled bread, raw or cooked vegetables, toss with boiled red-skin potatoes or top grilled eggplant with some sauce and extra lemon.