Skip to main content
Sauce

Anchovy Sauce

A sauce made from melted butter, anchovy, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Anchovy Sauce

Ingredients

Directions

  1. Boil the melted butter.

  2. Add the anchovy and cream to the butter and mix well.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Anchovy + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together798 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

English melted butter
Forms the rich base of the sauce and carries the other flavours.
Anchovy
Adds a salty, savoury depth that rounds out the butter.
Cream
Adds moisture and a smoother, softer texture to the sauce.

The step that matters

Mixing the anchovy and cream into the butter. Cream is mostly water and fat, so if the butter is too hot the mixture can split and look greasy. Stir steadily so the fat and liquid emulsify into a smooth 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.

More anchovy sauce recipes

for Fish 3for Steaks 3 See all 155 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes