Maggie Beer

Anchovy Butter

For more recipes like this, Join Maggie's Food Club

Step 1: Place all ingredients in to a medium bowl and mix together well with the back of a fork.

Step 2: Once the butter ingredients are evenly mixed through it can be covered and refrigerated for up to 2 weeks, or frozen for up to one month.

Step 3: To serve with a hot lamb roast, be sure to remove the butter from the fridge to bring it up to room temperature first.

Step 4: Note: Leftover butter can be covered and refrigerated for up to two weeks or frozen for up to one month.

Ingredients

  1. 150g unsalted butter chopped, at room temperature
  2. 40g 8 anchovies drained and chopped finely
  3. 2 tbspn flat leaf parsley coarsely chopped
  4. 2 tspn lemon rind finely grated
  5. 1 tbspn lemon juice

Anchovy Butter appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox