Hannover Sauce

Serve this sauce with roast chicken, using liver and giblets to make the sauce.

• Ready In: 40 mins
• Yields: 2 cups

Ingredients

•  liver and giblets of 1 chicken
• 1 1⁄2 cups water
• 1⁄2 lemon (juice)
• 1  anchovy fillet
• 1  cup heavy cream
•  salt
•  white pepper

Directions

1. Clean and trim the chicken liver and put it with the giblets in a small saucepan. Add the water and simmer for approximately 20 minutes.
2. Remove the liver and puree it with the lemon juice, anchovy fillet and cream.
3. Reheat and season to taste with salt and pepper.
4. Be careful not to oversalt as the anchovy will already have made it quite salty.