Photo Credit
Suto Norbert Zsolt: Shutterstock
Yield
Makes 1 pound butter.
Category
Course
Preparation Method
This zesty condiment adds flavor to vegetables, cooked steak (melt a pat on top!), hot biscuits, and sandwiches. It freezes and stores well, too. --The Woodbox Inn, Nantucket, Massachusetts
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Ingredients
1 pound butter, softened
1 clove garlic, chopped
1 shallot, chopped
1/2 tube (1.6 ounces) anchovy paste
1/2 bunch parsley, chopped
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped thyme
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
Instructions
Beat butter until fluffy, then add remaining ingredients. Form into a log on aluminum foil. Roll foil, twisting the ends. Freeze, then slice as needed.
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I am allergic to any and all fish and seafood. I am looking for a non-fish/seafood alternative ingredient to use in place of anchovy paste. It is my understanding that anchovy paste is used as much for the saltiness it adds as for the flavour.
Hi, Kitty. You can try substituting with chopped Kalamata olives or capers.
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