Anchovy Butter
Italy
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 8 | whole | Anchovy » fillets | ||
| 1 | ounce | Cognac |
Cognac
Cognac - pronounced 'KON-yak' is a type of brandy made by distilling wine. Cognac must be produced in the Cognac region of France and meet strict guide lines, including made...
|
|
| 1 | tablespoon | Parsley » fresh, chopped |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one...
|
|
| 1 | cup | Butter » softened |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 1 Hour | 1 hour 15 minutes |
Directions:
1. Mash anchovy fillets with cognac in a mortar and pestle until all the cognac has been incorporated.
2. Mix in the chopped fresh parsley.
3. Add the anchovy mixture to the butter and beat well to form a smooth paste.
4. Pack into a small glass container and refrigerate for at least 1 hour before using.
5. This Anchovy Butter is delicious served with Veal or Seafood.
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