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Sauce

Anchovy Sauce

Anchovy sauce made by melting butter and adding anchovy essence, then stirring and serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Anchovy Sauce

Ingredients

Directions

  1. Melt ½ cup of butter in a saucepan.

  2. Omit the salt from the previous recipe.

  3. Add 3 tablespoons of essence of anchovies to the melted butter.

  4. Stir well and serve.

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

Butter
Adds richness and a smooth fatty body that carries the flavour of the sauce.
Essence of anchovies
Provides the savoury, salty flavour that defines 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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