Liquamen Sauce

anchovies	2 oz in olive oil
Marsala	3 oz
balsamic vinegar	1/2 t

Carefully drain the olive oil from the anchovies. This oil may be reserved refrigerated and used in other sauce and dressing recipes that could benefit from the extra flavor. In a small covered pot combine the anchovies and 2 oz of Marsala. Break up the anchovies and boil over high heat until the liquid is reduced by half. Add the remaining 1 oz of Marsala and the balsamic vinegar to finish the sauce. Let it rest for at least 6 hours. After that it may be strained to remove the undissolved anchovy and stored refrigerated. This makes about 2 oz.

This is a full-bodied sauce with meat and grape must flavor. Balsamic vinegar helps cut the salty bitterness and bring out the meatiness of the anchovies. A sauce similar to this was used like ketchup in classical Rome.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–2.