Mar 31, 2013
Seasoned with lemon, garlic and thyme, this versatile Anchovy Butter packs a flavourful punch.
1 cup butter, room temperature (unsalted)
8 to 12 anchovy fillets or 1 tbsp. anchovy paste
Zest of 1/2 lemon
Juice of 1/2 lemon
2 tsp. chopped thyme
1 garlic clove
Salt and freshly ground pepper, to taste
Add anchovies, lemon zest, lemon juice, thyme, garlic, and salt and pepper to food processor. Pulse to combine. Add butter and pulse until combined. Alternatively, chop and mix by hand. Use butter to flavour mashed potatoes, toss with sautéed vegetables or pasta.
To store, add butter to plastic wrap and roll into a log shape. Place in fridge for 2 to 3 days or freeze for 1 month. To use, cut into coins and serve over vegetables, fish, chicken or steak.
Yield: About 1 cup.