Made a parsley bagna cauda to serve with roast pork using the last of my anchovies. An over-helpful houseguest through the sauce out in error. (Grrrr!) what can I substitute for the anchovies or what other sauce can I serve with a pork roast. Thanks!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)