10 Aug 2010
|Unsalted butter||3⁄4 Cup (12 tbs), softened (1 1/2 Sticks)|
|Minced bottled capers||4 Teaspoon, drained|
|Flat anchovy fillets||3 , minced and mashed to a paste|
|Garlic||1 Clove (5 gm), minced and mashed to a paste|
|Fresh lemon juice||2 Teaspoon|
In a small bowl cream together the butter, the capers, the anchovy paste, the garlic paste, the lemon juice, and salt and pepper to taste.
Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
Anchovy Butter Recipe