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Anchovy Sauce Recipe


Anchovy Sauce Recipe

The Anchovy Sauce is a classical sauce for fish and seafood made by flavoring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison.

It's similar to the traditional Normandy Sauce, but the difference is that at the end, we enrich the finished sauce with Anchovy Butter.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 1 quart fish velouté
  • ½ cup fish stock
  • 1 cup chopped mushrooms
  • 1 cup heavy cream
  • 4 egg yolks
  • 1 Tbsp butter
  • 6 oz. Anchovy Butter, cut into slices


  1. In a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes.

  2. Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third.

  3. In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth.This egg-cream mixture is called a liaison.

  4. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle from the heat.

  5. Now gradually whisk the warm liaison back into the velouté.

  6. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.

  7. Strain, swirl in the Anchovy Butter and serve right away.
Makes about 1 quart of Anchovy Sauce.
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