A Fish Sauce Without Butter
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 cup water
- vinegar
- 1 onion
- horse-radish
- pepper
- 2–3 cloves
- 2 anchovies
- 2 egg yolks
Instructions
- In a small saucepan, combine the water, vinegar, chopped onion, rasped horse-radish, pepper, cloves, and anchovies cut small. Bring to a boil. When it has boiled, carefully stir in the beaten egg yolks and continue cooking until the sauce thickens to the consistency of melted butter.