Anchovy Essence |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1/2 cup | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup water | 1/2 cup cider vinegar | 1/4 cup molasses |
| 1/4 cup dry red wine | 1/4 cup minced shallots | 2 ounces anchovies, drained and finely chopped |
| 1 teaspoon finely minced lemon zest | 1/8 teaspoon dried hot chile flakes | 1 whole clove |
| 1 | In a small saucepan, combine all the ingredients and bring to a boil. Reduce the heat to medium-low, cover the saucepan, and simmer for 1 hour. Remove the lid and simmer for an additional 15 minutes. Set aside and let the mixture cool completely. Strain the cooled mixture through a fine sieve and discard the solids. Store covered in the refrigerator for up to one month. |