Sauce aux anchois pour viandes

Name: Sauce aux anchois pour viandes (Quick and easy anchovy sauce for roasts and grills)
Cuisine: French
Ingredients: 6–10 anchovy fillets, finely chopped; ground black pepper; water or dry white wine; lemon juice; 2 tablespoons finely chopped parsley; water or dry white wine

Quick and easy anchovy sauce for roasts and grills

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Any grilled, sautéed or roast lamb, beef or pork dish can be given a Provençal accent by making a well-flavoured anchovy sauce from the pan juices.

Ingredients

6–10 anchovy fillets, finely chopped
2 tablespoons finely chopped parsley
water or dry white wine

Europe
France
Provence
Fish course
Sauce
Pescatarian
Gluten-free

Method

Roast the meat in the usual way; remove the roast from the oven and transfer it to a heated serving dish. Keep warm.

Skim the excess fat from the pan juices in the roasting pan and stir in the chopped anchovy fillets and parsley. Add a little water or dry white wine to the pan juices and, with a wooden spoon, stir in all the crusty bits from the bottom of the pan. Add lemon juice and fr