Name: Anchovy Sauce (Sauce fondue d’anchois)
Prep time: 5 min
Total time: 5 min
Yield: For two people
Cuisine: French
Ingredients: 60 g (2 oz) unsalted butter; 4 anchovy fillets preserved in oil; juice of ½ lemon; pepper; 2 tablespoons chopped parsley

Preparation info

For
two
people

Difficulty
Easy
Ready in
5 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

60 g (2 oz) unsalted butter
4 anchovy fillets preserved in oil

Method

Having cooked your steak, take it out of the frying-pan and keep it hot. Throw away the fat without washing the pan.
Put the anchovies and the butter in the same pan and let them melt, crushing them with a fork. Keep the pan over the heat and stir in the lemon juice, parsley and a turn of the peppermill. Add the juices from the steaks.
Arrange the ste