Anchovy Sauce
Makes 300ml/½ pint/1¼ cups
Ingredients:
15g/½oz/1 tbsp butter
15g/½oz/2 tbsp flour
150ml/¼ pint/scant ⅔ cup milk
150ml/¼ pint/scant ⅔ cup fish stock
2 tsp anchovy essence
a squeeze of lemon juice
salt and ground black pepper
Method:
1 Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk and fish stock. Bring to the boil and cook over a medium heat, stirring all the time, until the sauce thickens.
2 Simmer gently for 2–3 minutes. Stir in the anchovy essence and lemon juice. Season to taste with salt and pepper.
0 comments:
Post a Comment