5 from 20 votes
Anchovy Sauce
This anchovy sauce combines anchovies, garlic, extra virgin olive oil, Dijon mustard, lemon juice, water, and optional parsley into a blended sauce with a smooth texture. The anchovies provide a deep umami taste balanced by the acidity from lemon and the mild pungency of mustard. It can be used as a condiment or sauce to enhance meats, seafood, vegetables, and even eggs.
Prep Time
10 mins
Soaking
10 mins
Total Time
20 mins
Servings:
8
Calories:
271 kcal
Course:
Appetizer, Condiments
Cuisine:
European, French, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 271
% 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.