Anchovy Sauce

8 servings

15 minutes

Anchovy sauce is a vibrant representative of Italian cuisine inspired by Mediterranean traditions. Its origin is linked to the coastal regions of Italy where anchovies are an important part of the diet. This sauce has a rich, tangy flavor with subtle notes of acidity from lemon and wine vinegar, while mustard adds a light sweetness and depth. It pairs wonderfully with meat, fish, pasta, and vegetables, adding expressiveness and character to dishes. Chilled, it becomes an ideal complement to fresh salads or appetizers, giving them sophistication. Its texture is smooth and delicate, while the taste is layered—first the saltiness of anchovies followed by the freshness of lemon and soft warming notes of shallots. It’s a true gastronomic accent that can transform any dish.

Energy value per serving

• Calories: 28.4
• Proteins: 2.9g
• Fats: 0.9g
• Carbohydrates: 2.4g

Ingredients

• Shallots: 2 pc
• Red wine vinegar: 2 tbsp
• Salted anchovies in oil: 100 g
• Mustard: 0.5 tbsp
• Lemon: 1 pc

Cooking steps

1. Chop the onion and anchovy fillet.

   Required ingredients:

   • Shallots: 2 pieces
   • Salted anchovies in oil: 100 g

2. Combine onion and anchovies with lemon juice, red wine vinegar, sweet mustard, and pepper. Blend and chill.

   Required ingredients:

   • Shallots: 2 pieces
   • Salted anchovies in oil: 100 g
   • Lemon: 1 piece
   • Red wine vinegar: 2 tablespoons
   • Mustard: 0.5 tablespoon