Anchovy Butter

 

200 GRAMS

Ingredients

Butter                                                               150 g

Anchovy fillets                                                    50 g

Cayenne pepper

Lemon (juice)                                                      1

Method

  1. Drain the anchovies and pass through a sieve.
  2. Cream all the ingredients together.
  3. Roll into a 30 mm cylinder in damp greaseproof paper and store in a refrigerator.  Cut into slices as required.

Notes:

  1. After cutting the slices of butter for service they should be kept in iced water.
  2. 25g of anchovy essence may be used in place of anchovy fillets.

 

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