Anchovy Sauce

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Suitable with poached and baked firm white fish.

Ingredients

  • 1 oz (25 g) butter
  • fl oz (60 ml) double cream
  • 1 tablespoon anchovy essence
  • 1 pint (600 ml) white sauce
  • Salt and pepper

Method

Add the butter, cream and anchovy essence to the white sauce. Simmer for 5 to 10 minutes, without boiling, to allow the flavours to penetrate. Adjust the seasoning if necessary.