Anchovy Sauce
User Reviews
5
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Prep Time
10 mins
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Soaking
10 mins
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Total Time
20 mins
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Servings
8
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Calories
271 kcal
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Course
Appetizer, Condiments
Anchovy Sauce
Description
Anchovy Sauce is made by softening anchovies, removing their bones if salted and packed flat, then blending them with garlic, lemon juice, mustard, and gradually adding olive oil until smooth. The water helps adjust the texture. This creates a rich, savoury sauce with a creamy consistency, brightened by the lemon and slightly mustardy flavor. Optional parsley adds herbaceous notes.
The sauce works well drizzled over grilled or roasted meats like steak or lamb, complementing the savory flavors. It also suits raw or cooked vegetables such as chicory, radicchio, carrots, or fennel. Additionally, it can dress salads Caesar-style with lettuce and croutons, accompany hot new potatoes, asparagus, broccoli, or top fried or poached eggs. Mixing with cooked pasta and olives creates a light pasta dressing.
For best flavor, use fresh herbs like marjoram, tarragon, or thyme when blending. Store well-covered in the fridge for up to a week but avoid freezing to maintain its fresh texture.
Ingredients
- 6 oz anchovies (170g)
- 3 garlic peeled, cloves
- 1 cup extra virgin olive oil
- 1 tsp Dijon mustard
- ½ lemon (juice of)
- ⅓ cup water cold
- 2 tbsp parsley (chopped, optional)
Instructions
- Soak the anchovies in cold water for 5 minutes then drain and rinse with cold water. Drain again.If you're using anchovies in oil, skip this step.
- If you're using regular salted anchovies or anchovies in oil, skip this step.If you're using flat, salt packed anchovies, carefully from the tail, peel one anchovy in half, upwards towards the head to create two halves. The back bone will be left on either the top or bottom half. Remove it by gently peeling away and discard. Note: The backbone may break as it’s fragile, so just do your best. We’ll be pureeing the fish, so it’s no big deal if it’s in a million pieces! Repeat with all the anchovies.
- Either using a regular blender or immersion blender, blend until smooth the anchovies, lemon juice, garlic, mustard and 2 tbsp olive oil. TIP: If you're using anchovies in oil, add the oil from the can at this stage and reduce the oil by the same amount in the next stage.
- Now, add 1/4 of the olive oil at a time and blend until smooth. Finally add the water and blend until incorporated. This will thin out the sauce and make it lighter.
Notes
- The sauce pairs well with juicy steak, lamb chops, various vegetables, and eggs to add deep umami.
- Use the oil from anchovies canned in oil in the recipe, adjusting total olive oil accordingly.
- Fresh herbs such as marjoram, tarragon, or thyme can be blended in to deepen flavor.
- Keep the sauce refrigerated and use it within a week; do not freeze for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 13mg | 4% |
| Sodium | 30mg | 1% |
| Potassium | 102mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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