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Ingredientes
- 2 c. heavy cream
- 1 garlic clove, chopped
- 1 teaspoon thyme leaves
- 1/8 teaspoon pepper
- 2 ounce can anchovy fillets, liquid removed and mashed
- 3 T butter
- 1 teaspoon salt
- 1 teaspoon oregano leaves
- 1 teaspoon fresh minced basil
Direcciones
- In a 2 qt saucepan over medium heat, reduce heat, reduce cream by boiling to about 11/3 cups. Stir often. Remove from heat. In hot butter, cook garlic for 1 minute. Stir in other ingredients till smooth. Pour into 1 qt candle warmer dish or possibly fondue pot. Serve with an assortment of prepared vegetables and bread sticks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 221 | 94% |
| Total Fat 25.13g | 31% |
| Saturated Fat 15.66g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 625mg | 26% |
| Potassium 56mg | 2% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.09g | 0% |
| Protein 1.36g | 2% |
