Anchovy Sauce
Ingredients
Directions
Soak the anchovies in cold water for 2 to 3 hours.
Tear the anchovies into pieces.
Simmer the pieces in a small amount of water for 30 minutes.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Anchovies
- Provide the main savoury, salty flavour that forms the base of the sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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