Sardellsmör
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 150 g Butter room temerature, in knobs
- 0,5 pc red chili minced
- 1 jar Anchovies 80g, Sardeller in Swedish
- 2 tbsp Parsley finely cut
- 1 pc Garlic clove minced
- 1 dash Worcestershire sauce
- 2 pcs Shallots finely cut
- 2 tbsp Chives finely cut
- 1 pc Lemon zest
Ingredients
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Instructions
- Gently heat up shallots, garlic, anchovies* and chili in a frying pan on low heat using two tbsp of the butter. Stir until onion is transparent and anchovies have melted/dissolved. Roughly 15 mins. *only the little filets, not the oil from the jar
- Pour the warm onions over the remaining butter in a bowl, add parsley, lemon zest, chives, W-sauce and combine with a fork.
- Use instantly or leave in fridge for 30 minutes to set. Do not serve cold however
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