ReceptnaptárAnchovy Sauce
Anchovy sauce is a classic companion in old Hungarian cooking: with fish, boiled meats, breaded cutlets and boiled eggs. It is salty and savoury; the anchovy melts into the sauce and does not taste fishy but adds richness. In today's kitchen we blend it smooth with a stick blender.
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Ingredients
Method
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- Melt the butter in a small saucepan over medium heat and soften the onion for 3-4 minutes until translucent, without browning.
- Add the flour and cook, stirring, for 1-2 minutes to make a pale roux that does not brown.
- Sprinkle in the chopped anchovy and mash it with the wooden spoon, cooking for 1 minute until it melts into the sauce.
- Gradually pour in the broth, stirring so no lumps form. Simmer gently for 5-6 minutes, stirring occasionally, until thickened.
- Off the heat, add the lemon juice, white pepper and sour cream. Do not salt the sauce because of the anchovies. Strain through a sieve, or blend smooth with a stick blender, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Anchovies are salty, so do not salt the sauce; just taste at the end.
- You can use anchovies from an oil tin, drained.
- With sour cream or cream it is creamier, but it is good without.
- Serve with boiled fish, boiled beef or breaded veal cutlet.
Frequently asked questions
Can I use anchovy paste?
Yes, 1 tsp anchovy paste replaces 4 anchovy fillets and is quicker too.
How long does the sauce keep?
In the fridge, covered, 2-3 days. When reheating, thin with a little broth.
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More hungarian ideas
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- Breaded pork cutlet with mashed potatoes and cucumber salad
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