I tried this anchovy sauce from Mrs. Beeton, expecting a strong, fishy kick. Instead, I found a delightful balance of rich, buttery warmth with a subtle anchovy undertone. The cayenne added just enough heat to tickle the tongue without overpowering the other flavors. The lemon juice was a brilliant touch — I didn't expect it, but it brightened the sauce nicely. This sauce is perfect for the weeknight cook who wants to elevate a simple fish dinner without breaking the bank or spending hours in the kitchen. It's surprisingly quick to make, and the anchovy essence shortcut is a modern convenience that Mrs. Beeton would have loved. I served it over baked cod, and it was a hit. Next time, I'll try it with some roasted vegetables for a more substantial meal. This recipe is a keeper for those who appreciate a bit of old-world charm in their modern cooking.