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Anchovy Sauce

  • 6 anchovies, boned
  • 3 ounces butter
  • 1 Tbsp flour
  • Cayenne pepper
  • 1 Tbsp tomato catsup
  • 1/2 pint boiling water
  • Juice of 1 lemon or 4 Tbsps lemon juice
Pound the deboned anchovies in a mortar until a paste.

Melt the butter in a saucepan. Slowly stir in the flour. When smooth, add the anchovies, a little cayenne pepper and tomato catsup. Mix completely all together. Pour over boiling water. Boil for 2 minutes, stirring all the time. Add lemon juice.

Serve with boiled or baked fish.
Submitted by Tess M Mar 16, 2010
15 min 30 min 45 min

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