The Perfect Pan Sauce


Anchored with flavor that encapsulates all that is savory, lemony, garlicky, and deep with umami—is an anchovy pan sauce every cook should have in their arsenal. Melissa Clark of the New York Times underscored this knowledge recently in a piece she did with chicken thighs. Garlic, olive oil, capers, and chili flakes sear, to usher the star of the iron skillet: salty, olive oil soaked, anchovies. Melting, much like butter, the diminutive package of salt and sea unpack and simmer to create a puddle of flavor to sizzle your chicken in.

© 2013 Faris Habayeb

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