Anchovy essence

mrbadexample

Hi all,

I've got a recipe that calls for 1 tsp of anchovy essence.

I haven't got any, so I was planning on substituting with anchovies in olive oil.

My question is: how many would you use? 1? 2? More?

The recipe is for pork pies, using 900g of pork shoulder, if that helps.

Thanks,
MBE

BitterAndTwisted

I'd use two but only if I had some anchovies already opened. It's only in the recipe to add a bit of an extra savoury flavour, so can be substituted or omitted altogether

nuatha

I'd also use two fillets, pounded to a paste, if I had a jar open. Otherwise I'd substitute Worcester sauce (2 tsp, as the essence is stronger).
HTH

mrbadexample

I've got a couple of tins in the cupboard that need using so it's no issue.

Two it is then. Thanks both.

nuatha

Transfer the remaining anchovies to a small glass jar and cover with a little olive oil. That way they'll keep for a few months in the fridge (the oil may set, a couple of hours at room temperature will have it liquid again.
When you've finished the anchovies, use the olive oil to fry the onions and garlic for a puttanesca sauce.