Anchovy Butter is a classic of French cuisine and works beautifully on baguette plain or on canapés as base for other ingredients, such as shrimp and sweet pepper.
Take 3 ounces of good anchovies and soak them for a few hours in cold water, changing the water every half hour or so, to desalt them a bit. Otherwise I use marinated white anchovies to good effect. Either way, dry the anchovies well. The next step is to combine them, with mortar and pestle (classically) or in a food processor (at my house), with about 7 ounces of unsalted butter – sweetest possible. Press the resulting mixture through a sieve or fine strainer. Serve on slices of warm baguette or on canapés as desired
Big John's PFI 1001 6th Avenue South Seattle, WA, 98118, USA
Monday: 9 AM - 5 PMTuesday: Friday: 9 AM - 6 PMSaturday: 10 AM - 4 PMSunday: CLOSED