This was an experiment. Anchovy Bechemal. Much like how you never mix seafood with cheese, the fear is you make a dairy based sauce with a strong flavor like anchovy, you might just kill that great flavor. How did it turn out? Well when I normally make Anchovy Leek Linguine, the anchovy flavor is usually too strong so tuning it down a bit isn't so bad. In the end, I think the flavor could have been stronger but it was nice not having such a strong saltiness that you get from anchovy. Mark this one a WIP.
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