A rare and richly savory sauce made from anchovy fillets blended with cream and butter. This luxurious yet humble preparation, historically served with fish or tender vegetables, represents the depth and complexity of vieille cuisine.
FR / EN
Sauce crème d’anchois / Anchovy Cream Sauce
Regional Style
Classic Bourgeois & Coastal French Cuisine
Servings
Serves Four
Ingredients
- 8–10 anchovy fillets (salted or oil-packed, rinsed and boned)
- 30 g butter
- 20 g flour
- 250 ml light fish stock or water
- 150 ml heavy cream
- White pepper, to taste
- Optional: juice of ½ lemon
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Prepare the Anchovies
If using salted anchovies, soak them in water or milk for 15–20 minutes to remove excess salt. Rinse, remove any remaining bones, and chop them finely or mash into a paste using a mortar and pestle.
Make the Roux
In a small saucepan, melt the butter over low heat. Stir in the flour to make a roux, and cook gently without browning for 2–3 minutes. This will create the base for the sauce.
Add the Liquid and Anchovy Paste
Gradually add the warm fish stock (or water), stirring continuously to avoid lumps. Once thoroughly combined, add the mashed anchovies and whisk until completely integrated into the sauce.
Simmer and Refine
Let the sauce simmer gently for 8–10 minutes, stirring occasionally. When the texture is smooth and slightly thickened, reduce the heat and stir in the cream.
To Finish
Season lightly with white pepper. If the sauce is too salty from the anchovies, balance it with a few drops of lemon juice. Stir gently until warm and silky. Do not boil once the cream is added.
Serving Suggestions & Garnishes
This sauce pairs beautifully with steamed or poached white fish (such as sole, turbot, or haddock), blanched leeks, or boiled potatoes. It may also accompany hard-boiled eggs or be served cold with cold fish on buffet tables.
Tips, Tricks, and Variations
The sauce may be passed through a chinois or fine sieve for an ultra-smooth finish. Some chefs incorporated a few drops of anchovy essence for a deeper flavor. For a more rustic variation, the anchovies may be folded in at the end, unstrained, lending texture and visual richness.
Historical & Cultural Context
While anchovies are often thought of as a humble ingredient, French cuisine bourgeoise elevated them through precise emulsions and the addition of fine dairy products. Sauces like crème d’anchois reflect the practical luxury of older French kitchens, where preserving seafood was common and flavor was developed through skill rather than excess. This sauce, often forgotten today, once graced elegant Lenten tables and coastal menus.
