Sauce Anchois (Anchovy Sauce)

Ingredients

• 8 décilitres sauce Normande
• 125 grammes Beurre d’anchois
• 50 grammes anchovy fillets

Instructions

1. Have 8 décilitres of unbuttered sauce Normande ready and take it off the heat.
2. Work in 125 grammes of Beurre d’anchois away from the heat.
3. Wash 50 grammes of anchovy fillets, dry them well, cut them into small dice and stir them into the sauce.
4. Serve the sauce with fish.