blend · cream sauce
HATTED KITCHENPrep 10 minAnchovy Egg Cream
Independent adaptation of a publicly published Lennox Hastie recipe. Not affiliated with, sponsored by, or endorsed by Lennox Hastie.
FINISHING SAUCE · GRILLED LETTUCE & GREENS
In the published recipe, this is the finishing sauce for grilled baby cos.
Hastie's smoky anchovy egg cream for grilled lettuce.
On the jar
ANCHOVY EGG
- Method
- blend
- Yield
- about ½ cup
- Ingredients
- 4
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Smoked Oilabout ¾ cup (200 ml)
- Egg Yolkabout 2 yolks (36 g)
- Anchovy Oilabout ⅓ cup (75 ml)
- Cava Vinegar1 tbsp cava vinegar (15 ml)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Anchovy Egg Cream wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
Lennox Hastie. Australian / wood-fire. Cited awards include: Good Food Guide 2 hats (Firedoor).
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Lennox Hastie / Wine Selectors (grilled baby cos; re-eligible under §1 v2 2026-07-18) (published as “Anchovy Egg Cream”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.