Anchovy Butter

"Even if you don't like anchovies on your pizza, you probably love the in a Caesar salad, so go ahead and at least try them in butter. This is a very salty, strongly flavored butter that's excellent all by itself as a spread or in sandwiches." From Flavored Butters

• 3 ounces oil-packed anchovy fillets (preferably Greek or Italian)
• 1 cup unsalted butter, softened
• Freshly milled black pepper
• 1 teaspoon good-quality red wine vinegar

METHOD

Drain the anchovy fillets. In a food processor fitted with a metal blade, combine the anchovies, butter, and black pepper and process until a smooth paste forms. Add the vinegar and continue to process until well blended.

Serving Suggestions:

Pour slightly melted anchovy butter on bread cubes and bake at 350°F for 5 to 7 minutes, until golden brown. Use as richly flavored croutons for Caesar salad.

Great for finishing fish and seafood sauces, enriching them with a salty, nutty flavor. When using in sauces, though, season sparingly; the butter is quite salty.

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Reprinted with permission from ©Penn Publishing Ltd. Flavored Butters: Nuts, Dairy, Herbs, Fruit by Offerico Maoz, printed by Ten Speed Press

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