Anchovy Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Melt 1 tablespoon of butter in a saucepan, and add 1 of flour. Stir till the flour turns slightly yellow, add a ½ pint of stock, 1 chopped shallot, a little lemon juice, 2 ozs. of anchovy butter—made by pounding the anchovies and butter in a mortar—and simmer for 10 minutes. A few minutes before serving, add the yolks of 2 eggs moistened with a little of the warm sauce.