Anchovy Caper Sauce

This sauce is perfect for adding a little salty, umami flavour to almost any dish. It’s quick and easy to make, and can be tailored to your own taste. Give it a try on pasta, fish, or even just as a dipping sauce.


  • 1 tin of anchovies, drained (30g)
  • 1 tbsp capers, drained (15g)
  • 1/2 lemon, juiced (30ml)
  • 1 clove of garlic, peeled (3g)
  • 1/4 tsp salt (1.5g)
  • Black pepper, to taste
  • 3 tbsp extra virgin olive oil (45ml)


  1. Add all ingredients except the olive oil to a food processor or blender, and blitz until smooth.
  2. With the motor running, slowly drizzle in the olive oil and blend until combined.
  3. Taste and adjust seasoning as necessary. Serve immediately, or store in a jar in the fridge for up to a week.

What other food it works well with

This sauce is delicious with almost anything. Try it on grilled fish or chicken, stirred through pasta or rice, or even just as a dipping sauce for bread.

Common Mistakes

The most common mistake people make when making this sauce is not blending it for long enough. Make sure you blend until the sauce is completely smooth, or you’ll be left with little chunks of anchovy and garlic in your sauce.

Nutritional Information

This recipe makes approximately 1 cup (250ml) of sauce. Each tablespoon (15ml) of sauce contains:

  • Calories: 90
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 2mg
  • Sodium: 230mg
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 1g


Anchovies, garlic

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