Anchovy Sauce

Sauce fondue d’anchois

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 60 g (2 oz) unsalted butter
  • 4 anchovy fillets preserved in oil
  • juice of ½ lemon
  • 2 tablespoons chopped parsley
  • pepper


  1. Having cooked your steak, take it out of the frying-pan and keep it hot. Throw away the fat without washing the pan.
  2. 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.
  3. Arrange the steaks on hot plates and cover them with the sauce.

Recommended wines

  • Provençal or Côtes du Rhône red wines