Anchovy sauce is incredibly popular abroad, especially in France. It is served with hot and cold dishes, complements vegetable and meat dishes, and is suitable for snacks and sandwiches. The anchovy sauce is delicious and cooks in just 5 minutes. If desired, its taste can be varied with mushrooms, cheese, paprika, etc.
Anchovy sauce is very diverse, and its roots go back to ancient Roman times. A thousand years ago, the ancient Romans invented garum sauce, a versatile fish sauce that was very popular among all classes. It was served with all dishes to enrich their taste and add a pleasant touch. Over time, different interpretations of this sauce have appeared in different parts of the world, and they have taken root under different names.
Classic Anchovy Sauce Recipe
It is incredibly quick, easy to prepare and delicious homemade anchovy sauce. All that is needed is a few available ingredients - a couple of cans of anchovies, spices, and a food blender or food processor. This recipe will only take a few minutes to prepare, but it can complement any dish, both vegetable and meat.
This recipe is very similar to the recipe for anchoade sauce - a French sauce that came to us from the cuisine of Provence, the southern region of this delicious country in cooking. The main difference between the two recipes is that the traditional Provencal sauce is complemented with white wine vinegar rather than red.
Required ingredients for 7 servings:
- 2 jars of anchovies (in oil);
- 2 cups olive oil
- 2 cloves of garlic;
- 2 sprigs of fresh thyme (or ¼ tsp dried);
- 1, 5 tbsp. mustard;
- 3 tbsp red wine vinegar;
- freshly ground black pepper to taste.
Step-by-step instruction:
Step 1. Dry off excess oil with a paper towel. Combine anchovies, garlic, thyme, mustard, red wine vinegar, and pepper in a food processor.
Step 2. Stir for one minute, the mixture should become a puree-like consistency.
Step 3. Pour in olive oil, stir.
The sauce can be grinded with a blender or potato grinder.
It can be stored in the refrigerator for up to two weeks.
This sauce can be added to any other sauce, if necessary: just add 1 tsp.
Calorie content of the sauce per 1 serving: 600 kcal, fat - 63 g, carbohydrates - 7 g, proteins - 5 g.
In what dishes to use the classic anchovy sauce
They can complement various dishes. This sauce is served with salads in a separate gravy boat, or mixed directly with the dressing. It goes well with the famous classic Caesar salad.
It goes well with pasta, spaghetti and other pasta dishes. In this case, it is better to add red bell pepper flakes and chopped sweet tomatoes (cherry tomatoes) to the sauce.
This sauce goes well with potato dishes such as casseroles.
Another serving option is hard-boiled egg snacks.
Anchovy sauce will make grilled or steamed vegetables tastier. It pairs perfectly with fresh bell peppers.
The sauce goes well with meat dishes such as grilled meat (chicken or pork) or kebabs. It will complement any fish dish.
This sauce is incredibly tasty even with ordinary bread.
Anchoad - Provencal sauce with anchovies
There are many versions of this popular sauce in France. It will complement any dish, be it meat, vegetables or fish. Exit - 6-8 servings.
Cooking time - 5 minutes.
Ingredients:
- 1 jar with anchovies;
- 2 cloves of garlic;
- 1 shallots;
- 330 ml olive oil;
- lemon juice and zest of one small lemon;
- freshly ground black pepper to taste.
Step-by-step instruction:
Step 1. Dry off excess oil with a paper towel.
Step 2. Grind the anchovies. Place them in a food processor or blender, add minced garlic, shallots, 1 tbsp. olive oil and mix until smooth.
Step 3. Pour in the remaining olive oil. Add lemon juice and zest. Mix until smooth.
Step 4. Pepper to taste.
This sauce will keep in the refrigerator for up to 5 days.
Calorie content per 1 serving - 84 kcal.
Anchovy and butter sauce
This sauce is served with hot dishes such as steak. The total cooking time is 10 minutes.
You will need:
- 200 g butter;
- 1 jar with anchovies;
- 2 tbsp fresh tarragon (or thyme);
- 2 cloves of garlic;
- 2 tbsp olive oil;
- freshly ground black pepper to taste.
Step 1. Take out the butter in advance to bring it to room temperature.
Step 2. Chop the garlic. Dry the anchovies with a paper towel to remove excess oil.
Step 3. Put the butter in a food processor. Add tarragon greens.
Step 4. Add chopped garlic and anchovies.
Step 5. Add a pinch of freshly ground black pepper for flavor. There is no need to add salt, as the anchovies themselves are salty.
Tapenada sauce with black olives, garlic, capers and anchovies
This is another famous sauce of the French Provence region and is also popular in Nice. Exit - 1 glass. The total cooking time is 10 minutes.
Ingredients:
- 3-4 pcs. canned anchovy;
- ½ cup pitted black olives
- 1 tbsp chopped capers;
- 3 cloves of garlic;
- 1 tbsp fresh oregano, marjoram, or thyme;
- 1 tsp dijon mustard;
- 1 tsp freshly squeezed lemon juice;
- 1 tbsp olive oil;
- 5 basil leaves to serve;
- freshly ground black pepper to taste.
Step-by-step instruction:
Step 1. Dry off excess oil with a paper towel.
Step 2. Combine olives, capers, anchovies, garlic, herbs and mustard in a food processor or blender. Grind until smooth.
Step 3. Add lemon juice, some olive oil.
Step 4. Pepper to taste.
Step 5. Serve garnished with basil leaves.
Anchovy sauce with almonds in a mortar
This is an original sauce that can be poured over fried or stewed vegetables, as well as meat dishes. It goes well with appetizers. The sauce can be kept in the refrigerator for 3-5 days.
The total cooking time is 15 minutes.
Ingredients:
- ½ cup chopped, pan-fried almonds;
- 1 jar with anchovies;
- 2 cloves of garlic;
- 2 tbsp unsalted butter, softened;
- ½ cup olive oil
- 1 tsp red wine vinegar (or white);
- 1 tbsp lemon juice;
- ½ cup chopped fresh parsley;
- red bell pepper flakes for serving;
- freshly ground black pepper to taste;
- salt is optional.
Cooking instructions:
Step 1. Grind toasted almonds in a mortar. Dry the anchovies with a paper towel to remove excess oil.
Step 2. Add anchovies, lemon juice and vinegar. Stir well with almonds.
Step 3. Pass the garlic cloves through a garlic press, add black pepper, stir again.
Step 4. Pour in the olive oil and finely chopped parsley. Mix until smooth.
If you don't have a mortar, you can use a regular kitchen processor or blender.
Lemon garlic sauce with anchovies
This sauce goes well with grilled dishes, vegetables and white fish.
You will need:
- 5-6 pcs. anchovies;
- 2 cloves of garlic;
- ¼ glasses of olive oil;
- 1 tsp lemon peel;
- 1, 5 tbsp. freshly squeezed lemon juice;
- 2 tbsp chopped fresh parsley.
Step-by-step instruction:
Step 1. Chop the garlic or pass through a garlic press. Dry the anchovies with a paper towel to remove excess oil.
Step 2. Mash the anchovies with a fork and mix with garlic and olive oil. Cook in a small saucepan over low heat, stirring constantly, until the anchovies are a paste, about 5 minutes.
Step 3. Remove from heat. Add lemon zest, lemon juice, chopped parsley.
This sauce is served hot or at room temperature.
