- 1 cup unsalted butter
- 1 tablespoon anchovy essence
- 1 tablespoon Italian parsley, finely chopped
Blend softened butter with anchovy and parsley. Refrigerated until needed. Place 1 teaspoon per serving onto hot vegetable.
CHEF NOTE: Substitute 2-4 anchovy fillets for the essence if you cannot find it in your market. Be aware that you will not need to salt the vegetable when using anchovy butter because it will be slightly salty.
NOTE #2: If you like to roll the soften butter into a log using waxed paper or parchment, you can then wrap in foil and freeze. This compound butter may then be cut into slices and used straight out of the freezer.