📝 About This Recipe
Created in 1828 by John Osborn, this legendary British anchovy relish is the epitome of Victorian umami—salty, spicy, and profoundly savory. While the original recipe remains a closely guarded secret, this artisanal version captures that elusive depth using fermented anchovies, clarified butter, and a complex blend of 'secret' spices. It is a sophisticated pantry staple that transforms simple buttered toast into a gourmet experience fit for a refined palate.
🥗 Ingredients
The Umami Base
- 200 grams Salt-cured Anchovy Fillets (rinsed, patted dry, and de-boned if necessary)
- 125 grams Unsalted Butter (high-quality, softened at room temperature)
- 50 grams Clarified Butter (Ghee) (melted, for sealing the jar)
The Secret Spice Blend
- 1/2 teaspoon Ground Mace (essential for the authentic historical flavor)
- 1/4 teaspoon Cayenne Pepper (adjust for a subtle heat)
- 1/8 teaspoon Ground Cinnamon (provides a mysterious aromatic depth)
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Aromatics & Acids
- 1 clove Garlic (very finely minced or pasted)
- 1 teaspoon Lemon Juice (to brighten the heavy salts)
- 1/2 teaspoon Worcestershire Sauce (for extra fermented complexity)
👨🍳 Instructions
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1
Begin by rinsing the salt-cured anchovies under cold water to remove excess surface salt. Pat them thoroughly dry with paper towels; moisture is the enemy of a long-lasting relish.
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2
In a heavy-bottomed skillet over very low heat, melt 25 grams of the unsalted butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
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3
Add the anchovy fillets to the skillet. Cook gently for 3-5 minutes, stirring constantly with a wooden spoon, until the fish begins to dissolve into a thick, dark paste.
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4
Remove the skillet from the heat and allow the anchovy mixture to cool slightly for about 5 minutes.
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5
Transfer the anchovy mixture into a food processor or a high-speed blender. Add the remaining 100 grams of softened unsalted butter.
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6
Add the 'Secret Spice Blend': mace, cayenne, cinnamon, ginger, and freshly cracked black pepper.
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7
Add the lemon juice and Worcestershire sauce to the processor.
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8
Pulse the mixture several times, then blend on high until the texture is incredibly smooth and uniform. It should look like a dark, glossy pate.
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9
Taste a tiny amount. It will be very salty—this is intentional—but ensure the spices are balanced. Add a pinch more cayenne if you prefer more 'bite'.
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10
Spoon the relish into a small, sterilized ceramic pot or glass jar, pressing down to remove any air bubbles.
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11
Smooth the top with the back of a spoon and pour the melted clarified butter over the surface to create a 1/4 inch seal. This prevents oxidation and preserves the flavor.
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12
Place the jar in the refrigerator for at least 24 hours before serving. This 'maturation' period allows the spices to meld with the fish and butter.
💡 Chef's Tips
Use the highest quality anchovies you can find; those packed in salt are superior to those in oil for this recipe. Always serve at room temperature to allow the butter to soften and the aromas to release. Do not add extra salt! The anchovies provide more than enough salinity for the entire dish. If you don't have mace, nutmeg is a functional substitute, though mace provides the more authentic 'English' flavor profile. The clarified butter seal is traditional; if you break it, try to consume the remaining relish within 2 weeks.
🍽️ Serving Suggestions
Spread very thinly on hot, triangles of white sourdough toast with plenty of extra unsalted butter. Stir a teaspoon into a bowl of hot pasta with parsley and lemon zest for an instant sauce. Use it as a 'secret ingredient' by rubbing a small amount over a beef roast before putting it in the oven. Serve alongside a glass of dry Sherry or a very cold, peppery Gin and Tonic. Top a soft-boiled egg with a tiny dollop for the ultimate savory breakfast.