This is reminiscent of the famed "skordalia" of Greece. Serve as a
dip with steamed or poached seafood or as a sauce with broiled, poached or grilled
1 slice white bread with crust removed
5 tablespoons distilled white vinegar
4 tablespoons olive oil, or as needed
3/4 cup minced parsley, preferably flat
2 cloves garlic, minced
3 anchovy fillets, finely minced
1 1/2 teaspoons capers, drained
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons
of the vinegar and soak until the bread is saturated, about 30 minutes.
Using a hand mixer or a blender or mini-chopper add the olive oil, parsley,
garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until
well mixed. Add the capers and the remaining 2 tablespoons vinegar.
a small serving bowl and let stand 15 to 20 minutes to blend the flavors or
chill up to 3 hours.