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Anchovy Sauce for Fish

HT  ACC   15mins

Serves 4    Hot  Fish  Savoury  Sauces  Accompaniment   Eggless




100g/ 4oz Butter

25g/ 1 oz Plain flour

375ml/15 fl.oz Single cream

Salt & Pepper

50g/ 2oz tinned Anchovy fillets





1. Wash the anchovy fillets in cold water then pound into a smooth paste. Add  50g/2oz of the butter and mix well.


2. Melt the remaining butter in a pan then add the flour and cook for a couple of minutes. 


3. Gradually add the cream, salt and pepper and cook over a gentle heat until thickened.


4. Just before serving, add the anchovy butter and mix well.




Main equipment required to make this recipe


Measuring Scales

Mortar and pestle  or a

Mixing bowl


Wooden or Plastic Spoon







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Common terms used when making sauces


Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.


Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Emulsify  - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise

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