How long will anchoiade keep??
I have some in the fridge that I made the end of April, and it didn't all get used because we've been in and out of town. Just wondering if it is still good? The parsley still looks green--plus it has garlic, shallots, red wine vinegar, olive oil and, of course, anchovies. Since they are packed in oil (though I rinsed them) and heavily salted, it would seem all would still be o.k. Your thoughts, please? I was thinking of adding extra olive oil and some lemon juice to turn it into a Caesar salad dressing consistency as I have some hearts of romaine that need using as well. TIA!