Anchovy Cream

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Served chilled, this sharp sauce is excellent with fish and, incidentally, also goes well with cold roast beef.

Ingredients

  • 3 tinned anchovy fillets
  • ½ hard-boiled egg yolk
  • Cayenne pepper
  • fl oz (60 ml) liquid aspic
  • fl oz (60 ml) Whipped cream

Method

Pound the anchovies to a fine paste with the egg yolk and add cayenne pepper to taste. Stir in the aspic. Pass through a strainer and gradually fold in the cream. Chill until ready to serve.