Anchovy Cream

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

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


  • 3 tinned anchovy fillets
  • ½ hard-boiled egg yolk
  • Cayenne pepper
  • fl oz</


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.