A savoury butter for pork chops or grilled chicken. Once melted and drizzled over grilled aubergine or as a garnish to merguez sausages or lamb chops, it is an immediate favourite. Equally good just simply spread on grilled sourdough.
Ingredients
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Directions
- In a food processor, blitz together all the ingredients except for the drained fillets of anchovies from one tin (though add the drained oil from both tins).
- Taste and add a little more Tabasco or lemon juice, it should be piquant with a delicate acidity.
- Finely chop the remaining anchovies, and either pulse them in or stir them in.
- If all is quite loose, then firm it up in the fridge for 20 minutes to make it easier to shape into a roll.
- Then shape the butter into a sausage shape and wrap up in greaseproof paper or clingfilm and store it in the fridge until needed.
- If you aren’t using it all in one meal, then when firm, cut it into slices and store it in a tub in the freezer and defrost as needed.