made of white sauce and mashed anchovies
European herb that smells like garlic
tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide
flavorful relish or dressing or topping served as an accompaniment to food
dress (food) with a relish
add zest or flavor to, make more interesting
