Anchovy Sauce Recipe
A step-by-step recipe for anchovy sauce.
Servings: 1 cup
Equipment
- 1 saucepan
Ingredients
- 2 tablespoons butter softened
- 1 small shallot finely minced
- 1 clove garlic minced
- 1 tablespoon anchovy paste 3 anchovy fillets, finely mashed
- ½ cup dry white wine or apple cider
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- freshly ground pepper to taste
- 1 teaspoon lemon juice
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the shallot and garlic. Sauté for 2–3 minutes, until the vegetables are soft and translucent.
- Stir in the anchovy paste and cook for 1 minute, breaking it up with a spoon until it dissolves into the butter.
- Deglaze the pan with the white wine or cider. Simmer for 2–3 minutes, until the liquid has reduced by half.
- Add the cream and bring to a gentle simmer. Cook for another 3–4 minutes, stirring occasionally, until slightly thickened.
- Whisk in the mustard (if using), season with black pepper, and add lemon juice for a touch of brightness.
- Taste and adjust seasoning as needed. Serve warm.