Anchovy Sauce
Ingredients
Directions
Chop the anchovies and add them to melted butter.
Bring the mixture to a boil.
For a simpler version, mix 1 tablespoon of anchovy essence with butter.
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
- Carries the anchovy flavour and gives the sauce a rich, smooth body.
The step that matters
Bring the mixture to a boil. Once the butter and chopped anchovies are combined, boiling them together can scorch the butter and make the sauce taste bitter or burnt. Watch the heat closely so the anchovies dissolve into the butter without browning too far.
“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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