How To Make Provençal Anchovy Butter Sauce | Perfect Sauce For Steak, Pasta and Grilled Meat |
This Provençal flavour is guaranteed to take your steak, pasta and grilling game to the next level. The anchovy sauce is a popular sauce in Provence, a southern region of France. Many people enjoy brushing it onto grilled meat such as chicken and pork, or almost any type of fish. For something lighter, you can spread it on bread.
Ingredients
3 cans anchovies (in olive oil, drained)
5 cloves garlic
1 small red onion
2 sprigs thyme
1 teaspoon Dijon mustard
2 tablespoons virgin olive oil
200-g butter (salted)
1 tablespoon lemon juice
1 handful Parsley
1 Spring onion (Chives as alternative)
Steps to Make It:
1. Prepare all the ingredients and chop the parsley, thyme, spring onion and garlic.
2. Combine all the ingredients in a blender or food processor. Add the ingredients one at a time and purée for about 1 minute.
3. With the machine running, add the olive oil in a thin stream and process until the mixture is thick and smooth.
4. Serve and enjoy!
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How to Make Caesar Dressing - The Basics on QVC
- Learn how to make Caesar salad with dressing from scratch! Blue Jean Chef Meredith Laurence teaches you how to make two different kinds of Caesar dressing, light and regular. Also, learn how to make croutons in an air fryer.
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Classic Caesar Salad
Serves 4
Ingredients:
2 egg yolks
juice from ½ lemon
¼ teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
½ to 1 clove garlic, finely minced or mashed into a paste
½ cup canola oil
¼ cup olive oil
4 thick slices of Italian bread, cut into 1-inch cubes
olive oil
salt and freshly ground black pepper
3 or 4 hearts of Romaine lettuce, washed and dried
Parmigiano-Reggiano cheese
Directions:
1. Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
2. Make the dressing by whisking the egg yolks, lemon juice, salt and pepper together. Add the anchovy paste and garlic and whisk well. Slowly drizzle in the oils, whisking constantly. Add very slowly at first, so that the sauce doesn’t break. Whisk patiently, adding the oil slowly until all the oil has been incorporated.
3. Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
4. Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.
Lighter Caesar Salad
Serves 4
Ingredients:
juice from ½ lemon (about 2 teaspoons)
¼ teaspoon salt
freshly ground black pepper
1 teaspoon anchovy paste
½ clove garlic, finely minced or mashed into a paste
¼ cup plain natural yogurt
2 teaspoons olive oil
a couple dashes of Worcestershire sauce
4 thick slices of Italian bread, cut into 1-inch cubes
olive oil
salt and freshly ground black pepper
3 or 4 hearts of Romaine lettuce, washed and dried
Parmigiano-Reggiano cheese
Directions:
1. Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
2. Make the dressing by whisking the lemon juice, salt, pepper, anchovy paste and garlic together and whisk well. Add the yogurt and olive oil, and mix well to blend. Season to taste with salt, more lemon juice and the Worcestershire sauce.
3. Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.
Nigella's Pasta with Anchovy Sauce Recipe | Nigellissima
Nigella is back with another recipe, this time with a pasta dish that even avid achovy-phobics will adore!
Nigellissima Season 1 Episode 3.
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Anchovy Steak Sauce Recipe / Cambodian Anchovy Sauce ទឹកប្រហុក
Cambodian anchovy sauce is a perfect pairing for steak any day! The spicy and complex flavor combination of anchovies with fresh herbs, spices, crunchy eggplant and a touch of natural acidity from lime juice, really makes this the most memorable steak sauce side by side to the original tuk prahok!
I love roasted garlic and peppers, but you can just use them fresh. For the anchovies, I have no preference in the brand, and would just grab what is ever available at the time of shopping. You can pour the whole anchovies in a sauce pan and slowly boil them into a creamy sauce or minced and paste them with a mortar and pestle. These anchovies can be eaten straight from the can. They are incredibly nutritious.
I'm using two cans of anchovies here, but I will be giving you measurements for each can of anchovies.
For one can of anchovies:
Half to 1 tablespoon sugar ( to your taste)
2 tablespoons water
¼ teaspoon salt
½ teaspoon chicken bouillon
1-2 whole lemon or lime juice (adjust the other ingredients accordingly to the sweetness or sourness of the lemon or lime juice)
2 tablespoons fish sauce
¼ teaspoon msg (optional)
Round khmer eggplants
Olives
Fresh herbs and mints( here I used culantro, coriander, Asian peppermint, cilantro)
Other delicious optionals include lemongrass, kaffir lime leaves, radish, pickled pepper, lemon-lime peels.
#anchovy #sreydaleajin #steak #prahok
Flavor in abundance with this amazing little sauce from anchovies. A creamy, umami-laden concentration of zingy saltiness that will send your taste buds into overdrive. Anchovies are a good source of omega-3 fatty acids and plenty of other nutrients.
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Cambodian steak sauce
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The Greatest Caesar Salad of All Time (2 Ways)
Most Caesar salads are trash. Let's just be honest. Today we're gonna do it homemade, the right way, and it's going to be amazing.
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Garlic Chicken with a Lemon Anchovy Pan Sauce. (PERFECT WEEKNIGHT MEAL! ) ????
This recipe is sure to impress. The dish is made with juicy chicken thighs that are seasoned and cooked in a flavorful pan sauce made from garlic, anchovies, lemon and capers. It's the pan sauce brings everything together. This recipe is easy to make and is perfect for a weeknight dinner or a special occasion. Gather your ingredients and get ready to make a dish that your family and friends will love.
Ingredients:
Skinless, Boneless Chicken Thighs (approx. 5 thighs)
Salt and Black Pepper, to taste
6+1 Garlic Cloves, 6 smashed, 1 minced
1/4 cup Olive Oil
5 Anchovy Fillets
2 Tbsps Drained Capers, patted dry
1/2 Tsp Red Pepper Flakes
1 Lemon Halved. One half juiced
Fresh Roughly Chopped Parsley
Directions:
1. Heat oven to 350 degrees.
2. Season the chicken thighs well with salt and pepper
3. Smash 5 cloves of garlic. Mince one cloves and put it aside.
4. Put a 12 inch ovenproof pan over medium-high fire and add the oil.
5. When the oil is ready, add the 5 smashed garlic cloves, the anchovies, capers and red pepper flakes.
6. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
7. Stir everything together and cook for 4 to 6 minutes until the garlic is nicely browned and the anchovies have dissolved into the sauce.
8. Seat your chicken well in the sauce. Give them a little wiggle if you need to.
9. Let them cook undisturbed for about 7 minute. However, you should move the sauce about so nothing burns.
10. After 7 minutes check to see if the chicken comes easily away from the pan and are nice and brown on the underside.
11. Flip the chicken thighs over and transfer the entire pan to the center rack of your preheated oven.
12. Cook for an additional 10 minutes until the chicken is cooked through and nicely browned.
13. Remove the pan from the oven and transfer the chicken to a plate. Be careful that handle is hot.
14. Transfer the chicken thighs to a plate.
15. Turn the fire back on under your pan. Add the minced garlic and the juice from half of the lemon. Use a wooden spoon to scrape up any bits from the bottom of the pan and cook for about a minute to incorporate them into the pan sauce.
16. Return the chicken and its juices back in to the pan and cook for another 1-2 minutes and it’s ready.
17. Transfer that chicken onto a serving platter, pour that delicious pan sauce over the top. Squeeze the remaining half of the lemon over it, and sprinkle some parsley to make it look pretty.
18. Enjoy!
Shot on the Sony a7sIII (main) and iPhone 14 Pro Max (top).
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