SARDELLEN, OR HERRING SAUCE
This classic sauce, Sardellen or Herring Sauce, offers a rich and savory flavor profile, perfect for enhancing fish dishes. The sauce combines the briny taste of herring with the aromatic notes of onion and white wine, creating a delightful balance. The addition of capers and a touch of vinegar and sugar adds complexity, making it a versatile accompaniment to various seafood preparations. Serve this sauce warm over grilled fish or as a dipping sauce for fried seafood.
Ingredients
- 1 tablespoon All-purpose flour
- 1 cup Fish stock
- 1/4 cup Anchovies (sardellen), finely chopped
- 1/4 cup Onion, finely chopped
- 1 tablespoon White wine vinegar
- 1/2 teaspoon Granulated sugar
- 1 tablespoon Capers
- 1/4 cup Dry white wine
- 1 each Egg yolk
Instructions
- 1In a small saucepan, heat a tablespoon of flour in a little fat (butter or oil) over medium heat until lightly browned, about 2 minutes. Stir constantly to prevent burning.
- 2Gradually whisk in 1 cup of hot fish stock. Add the finely chopped anchovies and finely chopped onion. Bring to a simmer.
- 3Add 1 tablespoon of white wine vinegar and 1/2 teaspoon of sugar. Let the sauce simmer for a few minutes to allow the flavors to meld.
- 4Strain the sauce through a fine-mesh sieve. Add 1 tablespoon of capers and 1/4 cup of dry white wine. Bring the sauce back to a simmer.
- 5Remove the sauce from the heat. Whisk in the egg yolk to thicken the sauce. Serve immediately.