Over boiled or poached eggs or even drizzled generously over a couple of crisp fried eggs. Special Uses! - I love anchovy sauce with eggs.It's also great with a seafood pasta like mussels, clams, shrimp and squid. As a pasta sauce - Cook your favourite pasta shape then drain and toss in the sauce along with some fresh parsley and a few chopped Puglian olives and you're onto a winner.A sauce for meat or fish - This sauce is the most perfect for a juicy steak drizzle! And splashed over fish and seafood it's a wonderful hit of flavour too.Used over any salad vegetables is simply perfection! Salad dressing - This sauce is not a million miles away from a caesar salad dressing, so pick up some crunchy lettuce and toss it generously in the sauce and scatter over plenty of Parmigiana Reggiani and croutons and you'll be good to go.Lastly, steamed or roasted asparagus with a little sauce creates something very special! Whole cooked artichoke are amazing with this sauce - pull off each leaf and dip into the sauce then drizzle over the heart - it's heaven.

New-season boiled potatoes are my favourite. A dressing for vegetables - Drizzling over cooked vegetables is an amazing use for anchovy sauce.I've learned that bitter leaves like chicory or radicchio are excellent alongside the salty umami of the sauce. A Dip - Serve in a small bowl and serve as a simple dip.Parsley - The sauce is a little beige, so a pop of green is a nice finishing touch.You see the pattern yet? FLAVOUR FLAVOUR FLAVOUR! Extra virgin olive oil - I like a good quality peppery extra virgin olive oil to stand up to the salty anchovies.Lemon - Fresh lemon juice will add a citrus punch to brighten up the mix.Dijon Mustard - Dijon mustard brings a sweeter, less powerful hit of flavour to round off the aftertaste into a smoother more complex finish.Garlic - The earthy pungency of raw garlic is absorbed into the umami saltiness of the sauce, but it adds a much of it own too!.Just reduce the olive oil by the amount you have in anchovy oil. But this recipe works with regular canned anchovies or jarred anchovy fillets, just soak them to reduce the amount of salt a little. Anchovies - The key ingredient! I buy the flat, salt packed variety.

Each of the very few ingredient plays an essential part in creating the perfect balance of flavour for my Anchovy sauce.

Anchovy paste uses