blend · cream sauce
HATTED KITCHENPrep 10 minCedarlane Anchovy Egg Cream
Independent adaptation of a publicly published Lennox Hastie recipe. Not affiliated with, sponsored by, or endorsed by Lennox Hastie.
From a hatted kitchen.
Ratio
Ingredients
- Smoked Oil — 200ml smoked oil
- Egg Yolk — 2 fresh free-range egg yolks
- Anchovy Oil — 75ml anchovy oil (from the tin of anchovies in oil)
- Cava Vinegar — 1 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.
Companion jar
Cedarlane 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Lennox Hastie. Australian / wood-fire. Cited awards include: Good Food Guide 2 hats (Firedoor).
Originally published as Anchovy Egg Cream.
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.