CookEat Recipe
Udaipur Sauce
A thick anchovy and caper sauce with curry and English mustard.
Method
Steps
Step 1
Use six whole beheaded, commercially salt-matured anchovies intended for eating without cooking after filleting. Fillet them with a small knife, removing the backbones and any remaining fins, and wipe off loose salt. Use all the flesh from the six fish. Drain the capers and measure one tablespoon.
Step 2
Put the prepared anchovies and capers in a mortar and pound to a pulp. Add the teaspoon of ready-prepared English mustard, teaspoon of Worcestershire sauce, teaspoon of curry powder, half ounce of butter and commercially pasteurized egg yolk. Pound again until smooth.
Step 3
Rub the sauce through a fine sieve into a clean small bowl. Keep chilled and use promptly.
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