Steak with anchovy elixir from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 28) by Nigella Lawson

  • garlic
  • chives
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    This recipe appears in the book as a variation of "Anchovy elixir."

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Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Anchovy elixir."

  • firetriniti on May 01, 2026

    This is the same anchovy elixir from Cook, Eat, Repeat that I adore, but I used this version this time, with my usual changes. I prefer to double the garlic and halve the water, to make what is essentially a rich anchovy mayo emulsion. I made this today to go with a grilled côte de boeuf. 1 jar of good Cantabrian anchovies (100g jar; 60g drained weight) with all its oil goes in with 5-6 roughly chopped fat garlic cloves and the lemon juice, then blitz with a stick blender. The balance of olive oil is added in batches (2 x 60ml), plus 60 ml water to thin out the mixture to a lusciously thick sauce that's great on steak and also as a makeshift Caesar dressing. The sauce keeps for a few days in the fridge, and will need stirring to reincorporate the water when it splits out.

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