Product Snapshot – Anchovy Sauce

A traditional British condiment that has been available to the public for over 190 years, Geo Watkins Anchovy Sauce is an incredible flavour booster with many versatile uses.

Made from fermented anchovies, it is often compared to Worcestershire sauce – but the anchovy sauce came first and is a stronger, richer and more ‘fish-forward’ condiment, and is similar in culinary function to fish sauce or soy sauce.

What makes it special?

• Intense Umami:
  • It has a natural glutamate kick that boosts flavour in everything from gravies to veggies
• More versatile than you think:
  • Can be added to butter, cream, tomato or egg dishes
  • Use it in place of anchovy fillets or Asian fish sauce
  • Enhances both meat and vegetarian meals
• Less messy than fillets:
  • You don’t have to chop or mash anchovies – just pour in!
• Secret weapon in British Cooking:
  • Especially loved by chefs in fish pies, creamy sauces, toast and eggs, and old-school French-inspired sauces

Storage Tips:

Once opened, keep refrigerated and use within 4 weeks. Make sure to shake well before use – it can separate slightly due to natural ingredients.

Recipe Idea – Anchovy Garlic Butter

This recipe is for a compound butter, that is great for steaks, grilled vegetables, or fish dishes.

Ingredients:

• 100g unsalted butter (softened)
• 2 tsp of anchovy sauce
• 1 garlic clove (minced)
• Zest of 1/2 lemon
• Chopped parsley

Method:

1. 1. Mix everything together in a large bowl
2. 2. Roll mix into a log in clingfilm
3. 3. Chill overnight or until solid
4. 4. Slice into coins and serve onto hot food to melt

Interested? You can buy Geo Watkins Anchovy Sauce direct from us – just click here!