Name: To Make a Store Fish-sauce
Ingredients: 1 pint red port (Burgundy or claret); 15 anchovies

To Make a Store Fish-sauce

Ingredients

1 pint red port (Burgundy or claret)
15 anchovies

Directions

Prepare

Chop the anchovies finely.
Steep the chopped anchovies in the red port until well combined.

Store

Store the mixture in a cool place for future use.

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 a salty, savory depth that gives the sauce its umami character.
Red port: Acts as the liquid that extracts and carries the anchovy flavor, adding wine sweetness and acidity.

“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.