Anchovy Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients
22g butter
Anchovy Sauce Preparation:Method:Melt the butter in a pan then scatter the flour over the top and stir thoroughly to form a smooth roux. Cook over gently heat, stirring constantly, for about 3 minutes (or until the mixture begins to bubble). Take off the heat at this point and gradually whisk in the liquid (make certain to whisk rapidly, or lumps will form). Return to the hob and bring the resultant sauce to a boil, stirring constantly. When it has thickened, cook for a further 2 minutes then season to taste with black pepper before stirring in the anchovy sauce. Allow to heat through and serve as an accompaniment to fish dishes. Sometimes a pink version of this sauce is served, which is made by stirring in a few drops of red food colouring. |
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