How to Make Classic Restaurant Quality Anchovy Sauce
Classic anchovy sauce is made with anchovy butter but to simplify matters, we are using anchovy paste. You may want to dice up a couple of canned anchovies to add at the end. This recipe is a derivative of Normande sauce.
Not to be confused with sardines, anchovy are small forage fish also know as bait fish and are basically food for larger fish and sea mammals. They are small green fish that can be as small as 1 inch long and grow to 14 inches long.
Anchovies look shiny because of a silver stripe that runs through their bodies. They eat plankton and small, just hatched fish with their sharp jaws.
Used In Cooking
Most anchovy found are preserved in a salt brine to cure them and then packaged in oil like the tin above. In Spain, they are pickled in vinegar.
You’ll find them in many of my recipes including
Anchovy Paste is a very simple condiment that you can make yourself or better yet, buy a tube of and have in your refrigerator to use whenever you want to give a boost in flavor to a soup, stew, salad dressing, pasta dish and the list goes on.
Anchovy paste is basically anchovies, salt, oil and sometimes sugar smushed together. That’s it. Pretty simple but oh my what a layer of flavor it can add to just about any dish. It can provide umami to a whatever you are preparing.
I can see I need to write an entire post on anchovy paste, it’s that good.
Anchovy Sauce Recipe
- 1 tablespoon anchovy paste
- 2 tablespoons butter softened
- 1 cup Normande sauce
- Combine the anchovy paste and butter to make your own anchovy butter.
- Re-chill the anchovy butter.
- When the Normande sauce is complete, whisk in the anchovy butter. The colder the butter, the less chance of it separating.