Anchovy Sauce

Name: Anchovy Sauce
Yield: Approximately 1 cup depending on thickness
Ingredients: 1 lb. salted anchovies, or enough canned to equal 1 lb. (not packed in oil or seasonings, if possible); ½ teaspoon mace; ½ cup water; 2 tablespoons cider vinegar; ½ teaspoon powdered garlic; pinch of cayenne pepper, or more to taste; ½ teaspoon powdered onion

Preparation info

Approximately
1 cup
depending on thickness

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

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

Preserve
Sauce
Pescatarian
Gluten-free

Method

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.
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.