Tasting Misery: 20 Worst Tasting History Recipes

Ingredients

• 4 pieces Anchovy Fillets (packed in oil, drained)
• 1 tablespoon Fresh Horseradish (peeled and finely grated)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 1 tablespoon All-Purpose Flour (for a roux)
• 1 cup Whole Milk (room temperature)
• ¼ cup Dry White Wine (optional, adds depth)
• 1 teaspoon Sea Salt (adjust to taste)
• 1 teaspoon Fresh Lemon Juice (brightens flavor)

Instructions

1. Make a roux

   Melt the butter in a saucepan over medium heat. Sprinkle the flour over the melted butter and whisk continuously for 2‑3 minutes until the mixture turns a light golden color and smells nutty.

   Time: PT5M

   Temperature: Medium heat

2. Add milk and create béchamel

   Gradually whisk in the milk, a little at a time, until the sauce is smooth. Continue to whisk and simmer for about 3‑4 minutes until it thickens to a coat‑the‑back‑of‑spoon consistency.

   Time: PT5M

   Temperature: Medium heat

3. Blend anchovies, horseradish and wine

   In a blender, combine the drained anchovy fillets, grated horseradish, white wine, sea salt and lemon juice. Blend until a smooth paste forms.

   Time: PT5M

4. Combine and simmer

   Stir the anchovy‑horseradish paste into the béchamel sauce. Reduce heat to low and let the mixture simmer gently for 8‑10 minutes, stirring occasionally, until the flavors meld and the sauce is uniformly pale.

   Time: PT10M

   Temperature: 90°C

5. Finish and store

   Remove the saucepan from heat. Taste and adjust seasoning with additional salt or lemon juice if desired. Transfer the white ketchup to a clean jar, let cool to room temperature, then refrigerate.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

5g

Fat

5g

Fiber

0g