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Anchovy Essence

Anchovy essence is a pink-coloured, thick, oily sauce, consisting of pounded anchovies, spices, etc. The essence is used as a flavouring for soups, sauces, and other dishes. Anchovy essence is a handy cupboard staple that will anonymously enhance just about anything savoury that you choose to cook. Your dish will have no hint of fish; it will, however, taste more like itself.

Anchovy Essence
Anchovy essence is a handy cupboard staple that will anonymously enhance just about anything savoury that you choose to cook. Your dish will have no hint of fish; it will, however, taste more like itself.
Serves: 1
Ingredients
  • 60 g anchovies, drained and finely chopped
  • 1 cup water
  • ½ cup cider vinegar
  • ¼ cup molasses
  • ¼ cup dry red wine
  • ¼ cup minced shallots
  • 1 teaspoon finely minced lemon zest
  • ⅛ teaspoon dried hot chilli flakes
  • 1 whole clove
Instructions
  1. In a small saucepan, combine all the ingredients and bring to a boil.
  2. Reduce the heat to medium-low, cover the saucepan, and simmer for 1 hour.
  3. Remove the lid and simmer for an additional 15 minutes. Set aside and let the mixture cool completely.
  4. Strain the cooled mixture through a fine sieve and discard the solids.
  5. Store covered in the refrigerator for up to one month

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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