Beurre d’Anchois
March 9, 2011
From Daniel’s files
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.
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