Anchovy Sauce

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Anchovy Sauce

Anchovy Sauce is a traditional British recipe for a classic white sauce flavoured with anchovy essence that is typically used with fish and seafood and is sometimes coloured pink with red food colouring. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Sauce.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

Rating:

Tags : Sauce Recipes Milk Recipes British Recipes

Ingredients:

22g butter
22g plain four
300ml 50:50 mix of milk and fish stock
freshly-ground black pepper, to taste
2 tsp anchovy essence

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.