Anchovy butter

Anchovy butter

By
From
Encyclopedia of Food and Cookery

Spread on bread, toast, crisp crackers or croûtons, or slice and place on hot cooked steaks. For a milder flavour, soak anchovies in a little milk for 20 minutes before using.

Ingredients

Quantity Ingredient
125g butter
1 tablespoon anchovy fillets, mashed and drained
squeeze lemon juice

Method

  1. Cream butter, then beat in anchovies and lemon juice. Store, covered, in refrigerator. Keeps for 1–2 weeks.
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