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Old 09-16-2004, 04:53 PM   #1
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Join Date: Jul 2004
Location: USA,Michigan
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Anchovy Butter

1 stick (1/4-pound) unsalted butter, softened
6 anchovy fillets, rinsed and mashed
1 Tablespoon sweet sherry
1 Tablespoon lime juice
pinch of white pepper

1. Combine all ingredients and blend well. Roll into a log, using plastic wrap.

2. Use immediately or refrigerate for use in 1-2 days. To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.

Serve on crusty bread or grilled seafoods. I like it on steak and burgers too.


You are not drunk if you can lie on the floor without holding on.
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Old 09-17-2004, 09:30 AM   #2
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Join Date: Sep 2004
Posts: 316
BANGBANG: Your anchovy butter sounds interesting. I still prefer to make balls, 1 Tbsp. each, then freeze on flat plate and put into a zip loc bag. This way when I'm ready to use, I take out a ball or two and pitch them into the pot or pan or whever. I don't have to unwrap the log, cut through frozen butter, re-wrap the log, etc. I'm a creature of convenience. Do it the eay way. Give it a try.
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