Anchovy Recipes
77 Recipes Next Page >>Recipes Featuring Anchovy
- Anchovy Sauce
1 Tbsp Anchovy butter 1 1/2 Tbsp flour 1 1/2 Tbsp butter Hot water or stock - Anchovy Sauce | 4 anchovies, boned
4 anchovies, boned Drawn-butter sauce Cayenne (optional) - Anchovy and Egg Sandwiches
Anchovie Milk Hard boiled eggs Buttered bread Pepper Mustard Cress - Anchovy Sandwiches
Yolks of "Hard-boiled Eggs" Soft butter Anchovy sauce Bread - Anchovy Butter
1/4 cup butter Anchovy Sauce - Fried Salmon with Anchovy Sauce
Some thin slices from the tail end of the salmon 1 Tbsp anchovy sauce Bread crumbs 2 eggs 1 Tbsp water Roux Cayenne pepper Lard Chopped parsley - Anchovy Egg
6 hard-cooked eggs 12 medallions out of black bread 2 chopped onions Butter 6 boned anchovies Parsley chopped fine White pepper Paprika Little cress Parsley - Anchovy Sauce | 1 quart of allemande sauce
1 quart of allemande sauce 1/2 a bottle of anchovy sauce - Cheese and Anchovy Sandwiches
2 tablespoons butter 1/4 cup grated Young America Cheese 1 teaspoon vinegar Salt Paprika Mustard Anchovy sauce Bread - Mustard and Anchovy Butter
Butter 2 tablespoons of good mustard 1 teaspoon of anchovy paste
About Anchovy
- Culinary experts claim that anchovies have a subtle yet important flavor known as "umami" which is a natural (and more healthy) form of MSG
- Ancient Romans used anchovies to produce a fermented fish sauce known as Garum
- Anchovies are members of the herring family and are usually between one and four inches long
- Anchovies have a distinct, salty, oily, fishy taste
- Anchovies are a small oily fish that can be any one of more than one hundred species
- Anchovies can be a featured garnish in salads or pizzas or a subtle flavor in a sauce such as Worcestershire
- Salted anchovies became popular in the Mediterranean region before refrigeration existed because salting was a form of preservation
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