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Sauce

Anchovy Sauce

Anchovy sauce made by pounding anchovies with butter, sieving, and mixing into melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Anchovy Sauce

Ingredients

Directions

  1. Pound the anchovies in a mortar with the butter.

  2. Rub the mixture through a fine sieve using the back of a wooden spoon.

  3. Stir the anchovy mixture into the melted butter.

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 salty, savoury flavour that defines the sauce.
Butter
Adds richness and fat, carrying the anchovy flavour and giving the sauce a smooth texture.

The step that matters

Rubbing the mixture through the sieve. Pressing the pounded anchovy and butter through a fine sieve breaks down any remaining fibrous bits, so the finished sauce is smooth rather than grainy or stringy.

“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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