Serve with crispy breaded pork lion cutlets

Anchoiade Sauce

1/4 cup

10 cloves garlic, peeled and sliced

3 shallots, sliced

100 ml white wine

70 gm anchovy fillets

100 ml cream

Place the olive oil in a small pot and warm over a low heat. Add in the garlic and shallots, and slowly cook down until tender.

Add the white wine and simmer until reduced by half. Add in the anchovies and the cream, bring back up to the boil, before blending until smooth.

Keep warm until required.

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