Simple Superior Sauce for Steamed, Poached, or Boiled Foods

Yes, it sounds pretentious, but this sauce does live up to the title’s promise. I originally made it for poached leeks and have gone on to use it on steamed Belgian endive, microwave-cooked or boiled cauliflower, jarred white asparagus, microwave-cooked asparagus, as well as steamed chicken and white-fleshed fish, steamed and roasted. I have yet to try it on pork or veal; but as I keep extra in the refrigerator, I am sure the day will come.

Tins of anchovies that have been sitting o