Anchovy Butter

[Bangbang]

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.

 

[VegasDramaQueen]

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.