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Difference between revisions of "Anchovy and olive garlic butter"
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* 8 [[Black olives|black olives]], pitted | * 8 [[Black olives|black olives]], pitted | ||
* 6 [[Anchovy fillets|anchovy fillets]], chopped | * 6 [[Anchovy fillets|anchovy fillets]], chopped | ||
| − | * 1 [[ | + | * 1 [[garlic]] clove, peeled and crushed |
* 50 g [[Butter|butter]] at room temperature | * 50 g [[Butter|butter]] at room temperature | ||
===Method=== | ===Method=== | ||
| − | # In a [[Mortar and pestle|mortar and pestle]], grind the [[Olives|olives]], [[ | + | # In a [[Mortar and pestle|mortar and pestle]], grind the [[Olives|olives]], [[garlic]] and [[Anchovies|anchovies]] to a fine paste |
# Mix well into the [[Butter|butter]] | # Mix well into the [[Butter|butter]] | ||
# Refrigerate until required | # Refrigerate until required | ||
Revision as of 16:44, 3 March 2012
Anchovy and olive garlic butter - about this recipe
This would be good with mashed potatoes or simple steamed fish.
Ingredients
- 8 black olives, pitted
- 6 anchovy fillets, chopped
- 1 garlic clove, peeled and crushed
- 50 g butter at room temperature
Method
- In a mortar and pestle, grind the olives, garlic and anchovies to a fine paste
- Mix well into the butter
- Refrigerate until required
