- 2 1/2 ounces [70 g] anchovy fillets
- 8 3/4 ounces [250 g] unsalted butter, at room temperature
- 1 teaspoon [5 mL] chervil
- Juice of 1/4 lemon
- Pinch of Cayenne pepper
- Few drops Tabasco sauce
- Salt and freshly ground pepper
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- Crush anchovy fillets with a mortor; press through a fine sieve
or
Grind anchovy fillets twice into a meat grinder; press through a fine sieve.
- Into a bowl, thoroughly mix together anchovy puree, unsalted butter, chervil, lemon juice, Cayenne pepper and Tabasco sauce.
- Sprinkle to taste with salt and freshly ground pepper.
- Check for seasonings.
- Roll butter mixture into al foil; seal ends.
- This butter will keep for 3 months, frozen.
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