Name: Anchovy Sauce
Ingredients: 4 tablespoons essence of anchovy; 1 tablespoon lemon juice

Why it works: Anchovy and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,080 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Anchovy Sauce

Ingredients

4 tablespoons essence of anchovy
1 tablespoon lemon juice

Directions

Prepare the batter sauce.
Stir in 4 tablespoons of essence of anchovy and 1 tablespoon of lemon juice.

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.

Anchovy + lemontop 16% of all pairs

Smell alikemoderate

Cooked together2,080 recipes

Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Essence of anchovy: Provides the main savoury, salty flavour that defines the sauce.
Lemon juice: Adds acidity that brightens the sharp, salty anchovy flavour.

“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.