Chez Melange Dipping Sauce

Course : Dips
Serves: 1
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Ingredients:

6 ounces anchovies
1/2 cup olive oil
1 pound carrots -- coarsely chopped
1 medium onion -- coarsely chopped
1 pound celery -- coarsely chopped
1 1/2 cups dry white wine
6 pounds whole tomatoes -- finely chopped
12 ounces crushed tomatoes
1/2 cup tomato paste
1 1/4 quarts chicken stock
1 1/2 medium lemons -- zest
1/3 cup Worcestershire sauce
4 pieces beef bouillon cubes
1 1/2 teaspoons salt
1 1/4 teaspoons black pepper
1 1/4 teaspoons granulated garlic
3/4 teaspoon crushed red chiles
1 1/4 teaspoons ground basil
1 1/2 teaspoons ground thyme
1 1/2 cups light brown sugar
 

Preparation / Directions:

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!


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