Anchovy Butter<\/p>\n
<\/p>\n
1 1.75-oz (50-g) tin anchovy fillets<\/p>\n
1 lb (500 g) butter, softened<\/p>\n
2 shallots, finely chopped<\/p>\n
\u00bd cup (125 mL) chopped flat leaf parsley<\/p>\n
\u00bd cup (125 mL) pimento, diced<\/p>\n
<\/p>\n
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 \u00b9\u2044\u00b3 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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Anchovy Butter 1 1.75-oz (50-g) tin anchovy fillets 1 lb (500 g) butter, softened 2 shallots, finely chopped \u00bd cup (125 mL) chopped flat leaf parsley \u00bd 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 \u00b9\u2044\u00b3 of the way up…<\/p>\n