Anchovy Sauce

Preparation info
  • Approximately

    1 cup

    depending on thickness
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 1 lb. salted anchovies, or enough canned to equal 1 lb. (not packed in oil or seasonings, if possible)
  • ½


  1. Rinse the anchovies well, drain, and combine in a blender or food processor with the remaining ingredients. Puree until smooth, strain, and discard anything what will not strain easily.
  2. Transfer to a heavy bottomed pan. Simmer for 30 minutes, stirring often, and add water as needed to avoid sticking. Cool and store in the refrigerator.