Anchovy sauce

ingredients

1 tbsp butter 1 tbsp plain flour 400 ml milk to taste salt 1 grated nutmeg to taste 2 tbsp anchovy paste

progress

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.