Anchovy Essence Recipe

Serves/Makes: 1/2 cup

Ingredients:

  • 2 ounces anchovies, drained and finely chopped
  • 1 cup water
  • 1/2 cup cider vinegar
  • 1/4 cup molasses
  • 1/4 cup dry red wine
  • 1/4 cup minced shallots
  • 1 teaspoon finely minced lemon zest
  • 1/8 teaspoon dried hot chile flakes
  • 1 whole clove
How to cook Anchovy Essence:
  • In a small saucepan, combine all the ingredients and bring to a boil.
  • Reduce the heat to medium-low, cover the saucepan, and simmer for 1 hour.
  • Remove the lid and simmer for an additional 15 minutes. Set aside and let the mixture cool completely.
  • Strain the cooled mixture through a fine sieve and discard the solids.
  • Store covered in the refrigerator for up to one month.

Note:

The Anchovy Essence recipe easy to prepare and so good!


This recipe for Anchovy Essence serves/makes: 1/2 cup

The Anchovy Essence recipe is adopted from The Lewis & Clark Cookbook by Leslie Mansfield - 2002.

Main Ingredient: Anchovy (more Anchovy recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: American (more American recipes)

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