Roman Anchovy Sauce with Roman Vinaigre



Preparation Time: 10 mins
 
Notes: This also makes a good bread dip
 
Ingredients:

Anchovy Sauce with Roman Vinaigre 

 

Ingredients 

 1 small tin anchovy fillets 

 3 egg yolks 

 200g clarified butter 

 ½ tablespoon lemon juice 

 ¼ teaspoon cayenne pepper 

 ¼ teaspoon coarse ground black pepper 

 1 tablespoon Roman Vinaigre 

 1 tablespoon water 

 

Method 

1. Add one tablespoon water to the egg yolks and whisk over a gentle heat 

2. Add gently the clarified butter, cayenne and ground pepper and the lemon juice 

3. Squeeze the oil from the anchovy fillets and purée in a pestle and mortar with the 

Roman Vinaigre 

4. Place into a clean warm bowl and add the sauce 

5. Pass through a fine sieve 

Anchovy Sauce with Roman Vinaigre 

 

Ingredients 

 1 small tin anchovy fillets 

3 egg yolks 

 200g clarified butter 

 ½ tablespoon lemon juice 

 ¼ teaspoon cayenne pepper 

 ¼ teaspoon coarse ground black pepper 

 1 tablespoon Roman Vinaigre 

1 tablespoon water 

 

 
Method:

Method 

1. Add one tablespoon water to the egg yolks and whisk over a gentle heat 

2. Add gently the clarified butter, cayenne and ground pepper and the lemon juice 

3. Squeeze the oil from the anchovy fillets and purée in a pestle and mortar with the 

Roman Vinaigre 

4. Place into a clean warm bowl and add the sauce 

5. Pass through a fine sieve 


Anchovy Sauce with Roman Vinaigre 

 


 
Serves: 4-6
 
     
 
 
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