Published on Yesterday's Recipes (http://www.yesterdaysrecipes.com)

Anchovy Butter

The Complete Book of American Fish and Shellfish Cookery, 1984

5 minutes — 4 Servings

Ingredients

4	tablespoon	butter
1	teaspoon	anchovy paste
6	drop	onion juice
3	drop	hot pepper sauce
1⁄4	teaspoon	lemon juice

Instructions

Cream butter until very soft, then mix in other ingredients. Use immediately or store in an airtight container or double wrapped in plastic wrap.

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