Clean the anchovies, removing any bones and finely chop them.

Pass the anchovy pulp through a sieve to obtain a smooth consistency.

In a pot, heat the bechamel sauce until warm.

Add the anchovy butter to the warm bechamel sauce and mix well to combine the ingredients.

Add the sieved anchovies to the sauce and mix again to distribute them evenly.

Continue to stir the white anchovy sauce until it reaches the desired consistency.

The white anchovy sauce is ready to be used as a condiment for pasta, vegetables, or other dishes.