CookEat Recipe
Anchovy Lemon Butter
Small soft butter preparation sharpened with anchovy sauce and lemon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0062. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use commercially labelled food-grade anchovy sauce and a clean lemon. Refrigerate the finished butter promptly rather than relying on the historical undefined cool place. Limites : Anchovy sauce salt concentration and lemon juice yield vary. No storage lifetime or number of fish portions is inferred.
Method
Steps
Step 1
Soften the measured butter in a clean bowl. Stir in the anchovy sauce and the freshly strained juice of one-quarter lemon until evenly combined.
Step 2
Use immediately on a compatible hot dish or cover and refrigerate promptly in a clean container.
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