Ingredients

Method

• 250 g unsalted butter, diced
• 100 g Woolworths anchovy fillets in sunflower oil
• zest of 1 lemon
• juice of ½ lemon
• Freshly cracked black pepper

Method

Ingredients

 

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1. Ensure your butter is at room temperature

2. In a food processor, blend the anchovies with the oil from the jar and the lemon juice till you have a smooth paste.

3. Then add in the butter, lemon zest and blend till well incorporated and slightly whipped

4. Adjust the seasoning with table salt and cracked black pepper

Cooks note: the more you whip the butter the lighter it will become, I like to put this into a kitchen aid to do it justice. You can also roll it into cling film and keep it in the fridge for a week or in the freezer for 3 months. Try this on seared Angus ribeye steaks or knarly hot oven-baked potatoes.

Find more anchovy recipes here.