British fish sauce recipe

British Fish Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
4 | anchovy fillets, chopped |
1 tbsp | capers, chopped |
4 | hard boiled eggs, chopped |
1 tsp | mustard |
1 tbsp | vinegar |
½ cup(s) | oil |
½ cup(s) | sour cream |
salt and pepper | |
1 pinch(es) | sugar |
1 tbsp | parsley, chopped |
1 tsp | dill, chopped |
1 tsp | tarragon, chopped |
1 tsp | mint, chopped |
Instructions
In a bowl, mix together the anchovies, capers, parsley, dill, tarragon and mint.
In another bowl mix the eggs with the vinegar and mustard. Drop by drop whisk in first the oil, then the cream. Stir in the anchovy mixture and season to taste with salt, pepper and sugar.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: British fish sauce recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 28 times, 1 visits today)