Various herbs and other ingredients can be added to salted or unsalted butter to produce different colours and flavours. They are sometimes referred to as compound butters or beurres composés. (Larrouse) I love making flavoured butters and as they keep in the fridge, you can make once for a few meals. You can use the butter cold on top of steak or fish or even vegetables, and you can add your flavoured butter to sauces.
© anchovy butter
ingredients:
225g butter
100g anchovy fillets
lemon juice
method:
cream the butter using a spoon or an electric mixer
soak the anchovies to remove the salt
purée in a blender with a dash of lemon juice
work into the butter
place the butter onto a piece of cling film
roll the butter, using the cling film, into a cylinder
harden in the fridge
cut into 1cm thick slices when needed
Tandy
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Anchovies are found so much in Italian cuisine…I love them! My anchovie butter includes chopped up capers..I love anchovie butter, also great with fish!
Yvette, I have to try that combination! We love anchovies and anything Italian
Mad about anything anchovy!
I know! I made a version of your potato salad when we were away and it was lovely
I love this – I will definitely try this!!
There are so many varieties to try so have fun
I totally forgot about this idea of yours and was reminded now again after your yummy fish dish!
they are so easy to make and keep for a while
Don’t know why I’ve never made flavoured butters before! I’m definitely going to try this one – I love anchovies…thanks, Tandy
enjoy! they are so good and easy to make
Yummy! I’ve not made anchovy butter – only made garlic, parsley and other herbs butter before. Pete and I would eat too much of it I reckon, both being lovers of butter and anchovies.
Mandy
It is so good and I too love anchovies, although it was an acquired taste for me