Excellent Fish Sauce
A rich, creamy anchovy-based sauce with herbs and tarragon vinegar, perfect for serving with fish dishes. This classic French-style sauce combines the umami of anchovies with butter, egg yolks, and aromatic herbs.
Ingredients
- 2 whole Anchovies, washed and boned (Use salt-packed or oil-packed anchovies)
- 4 tablespoons Butter (1/4 pound, softened)
- 0.5 teaspoon All-purpose flour
- 3 large Egg yolks (Well beaten)
- 2 tablespoons Tarragon vinegar
- 3 sprigs Fresh parsley (Part of herb bundle)
- 2 whole Green onions (Part of herb bundle)
- 1 leaf Bay leaf (Part of herb bundle)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon Black pepper, freshly ground (To taste)
- 0.125 teaspoon Nutmeg, freshly grated (Small pinch)
More recipes using Anchovies
Instructions
- 1Wash and bone the anchovies, removing any excess salt. Pat dry with paper towels.
- 2Place the prepared anchovies in a mortar with the softened butter and flour. Pound and grind with the pestle until you have a smooth paste.
- 3Tie together the parsley sprigs, green onions, and bay leaf with kitchen string to make a bouquet garni.
- 4In a small bowl, beat the egg yolks thoroughly until smooth and well combined.
- 5Transfer the anchovy-butter paste to a small saucepan. Add the beaten egg yolks, tarragon vinegar, herb bundle, salt, pepper, and nutmeg. Stir well to combine all ingredients.
- 6Place the saucepan over low heat. Stir constantly with a wooden spoon until the sauce thickens and coats the back of the spoon, about 5-7 minutes. Be very careful not to let the sauce boil or it will curdle and burn. Remove from heat immediately when thickened.
- 7Remove and discard the herb bundle. Pour the sauce through a fine-mesh strainer into a warmed sauce boat or tureen to remove any lumps. Serve immediately with fish.
