Essence of Anchovies
Ingredients
Directions
Prepare
Chop the anchovies, removing the bones.
Add the chopped anchovies to the water along with some of their own strained liquor.
Cook and bottle
Boil gently until dissolved, which will take a few minutes.
Once cooled, strain the mixture and bottle it.
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
- Break down into the water to give the essence its concentrated, savoury flavour.
- Water
- Acts as the liquid that dissolves the anchovies into a flavoured essence.
The step that matters
Boil gently until dissolved. Gentle heat dissolves the anchovies fully without a hard boil, which can break up the flesh unevenly and cloud the liquid. Full dissolving gives a smooth, evenly flavoured essence.
“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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