Anchovy Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 8 décilitres Sauce Normande (Normandy sauce), unbuttered
- 125 grammes Beurre d'anchois (anchovy butter)
- 50 grammes anchovy fillets, washed, well drained, and diced small
Instructions
- Take 8 décilitres of unbuttered Sauce Normande. Off the heat, incorporate 125 grammes of Beurre d'anchois (anchovy butter), working it in smoothly. Complete the sauce by adding 50 grammes of anchovy fillets—rinsed, well drained, and cut into small dice.