Anchovy sauce
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Contents
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ingredients
1 tbsp butter 1 tbsp plain flour 400 ml milk to taste salt 1 grated nutmeg to taste 2 tbsp anchovy paste
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1.
Heat the butter and add the flour, stirring constantly. Stir for about 1 minute until the roux stops foaming. It should remain light.
2.
Add the cold milk to the roux a little at a time and whisk with a whisk until smooth. Be careful not to form lumps.
3.
Cook the sauce for about 20 minutes until thickened. Season with salt and a little nutmeg.
4.
Stir 2 tablespoons of anchovy paste into the finished sauce and serve.
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