1 Brown Sauce, Drawn Butter Sauce, or Hollandaise Sauce (prepared separately, quantity as needed)
1 Anchovy essence, to taste
Instructions
1. Prepare a batch of Brown Sauce, Drawn Butter Sauce, or Hollandaise Sauce according to Farmer's corresponding recipes in the same volume.
2. Season the finished base sauce with anchovy essence: begin with a small amount (approximately 1/4 teaspoon per cup / 240 ml of sauce), stir to incorporate, then taste and adjust. The sauce is ready when it carries a distinct savory, briny depth without an overwhelming fishy sharpness.
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