Anchovy Sauce

I used to be able to buy a very good brand of anchovy sauce, which added a special something to beef stews and is also really nice mixed into mayonnaise for use on steak, fish, salads, scrambled eggs, hard boiled eggs,  or in egg and salad sandwiches.

I can’t seem to find it any more.  So I thought I would try making some.  I have no idea how the bottled stuff is made, but I figured a mayonnaise-type recipe would work.  After all, I can just add a couple of anchovies to a stew.


  • 2 100g jars of anchovies in olive oil, drained
  • 2 tsp crushed garlic
  • 1 tsp dried parsley or coriander
  • 1/4 tsp cayenne
  • 1/4 tsp ground white pepper
  • 1 Tbsp mustard powder
  • 2 Tbsp cider vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp capers, drained
  • 400 ml extra virgin olive oil, plus the oil from the anchovy jars.

Simple really:

  1. Blend all the ingredients except the oil in a blender until smooth and creamy
  2. While the blender is running, slowly pour in the oil in a steady, thin stream as if making mayonnaise.

Store in a sterile airtight jar.  It should keep for weeks in the refrigerator.






About Alan

Alone in a sea of spinifex.
This entry was posted in accompaniment, fusion, sauce and tagged , , , , , . Bookmark the permalink.

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