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Anchovy Butter Sauce
(Sardellensauce)
What You Need:
  • 12 anchovy fillets, drained
  • 8 tablespoons (1 quarter-pound stick) unsalted butter
  • ½ teaspoon sweet paprika
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    How To Cook:
    1. Chop the anchovies finely with a sharp knife. Melt the butter in a saucepan over low heat.

    2. With a wooden spoon, stir in the anchovies and paprika.

    3. Simmer for 5 minutes over very low heat; the butter should not brown.

    4. Pour the hot sauce over the "Schnitzels" (Paprika Schnitzel, Wiener Schnitzel, Rahm Schnitzel) after they are arranged on a platter and ready to serve.
    To Make: about ¾ cup sauce
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Fish » Anchovy
    Dish » Sauces & Condiments
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