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Home-made Anchovy Essence
Home-made Anchovy Essence is a traditional British recipe for a classic condiment made from a reduction of anchovies, shallots, spices and vinegar boiled down until thick before being bottled and stored. The full recipe is presented here and I hope you enjoy this classic British version of: Home-made Anchovy Essence.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Makes:
1 jar
Rating: 
Tags : Sauce RecipesBritish Recipes
This a classic British store sauce once beloved of the Victorians. It's still made commercially, but these days it's hard to find a recipe for a home-made version. So I am presenting this recipe here to complement my collection of Victorian recipes.
Ingredients:
60g
anchovy fillets, drained and finely chopped
200ml water
120ml cider vinegar
60ml black treacle (molasses)
4 tbsp shallots, minced
1 tsp finely-grated lemon zest
1/2 cinnamon stick
1/4 tsp ground allspice
1 whole clove
1/8 tsp hot chilli flakes
Method:
Combine all the ingredients in a small saucepan. Bring to a boil then reduce to a gentle simmer, cover the pan and cook gently for 60 minutes.
Take off the lid and simmer for 15 minutes more, to thicken. Take off the heat and set aside to cool for 15 minutes more.
Remove the cinnamon stick then press the mixture through a fine-meshed sieve to purée and ensure it's smooth. Pour into a bottle or sterilized jar, seal with a vinegar-proof lid and store in the refrigerator. It will keep for up to 1 month.
