Anchovy Butter

 

1 1.75-oz (50-g) tin anchovy fillets

1 lb (500 g) butter, softened

2 shallots, finely chopped

½ cup (125 mL) chopped flat leaf parsley

½ cup (125 mL) pimento, diced

 

In the bowl of a food processor with a steel blade, place all ingredients. Pulse until ingredients are uniformly distributed throughout the butter. Lay a 16-in (40-cm) length of waxed paper on a clean work surface. Place all the anchovy butter ¹⁄³ of the way up the paper. Fold the end nearest you up over the butter and roll to form a uniform 2-in (5-cm) cylinder. Tightly wrap ends. Wrap again with plastic wrap and place in freezer.