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| Prep Time | 20 minutes |
| Servings |
servings
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Ingredients
- 500 g Butter unsalted
- 30 g Tomato puree
- 15 g Dijon mustard
- 20 g Shallots minced
- 10 g Capers rinsed, minced
- 20 g Parsley fresh, flat leaf, finely chopped
- 20 g Chives fresh, snipped
- 10 g Dill fresh, finely chopped
- 5 g Estragon fresh, finely chopped
- 5 g Thyme fresh, finely chopped
- 1 clove Garlic minced
- 4 pcs Anchovies filets, drained, finely chopped
- 1 tbsp Brandy french
- 1 tbsp Madeira
- 2 tsp Worcestershire sauce
- 2 tsp Curry powder, yellow
- 1 tsp Paprika powder
- 1 dash Tabasco
- 1 tsp White pepper ground
- 2 tbsp Lemon Juice fresh
- 5 g Lemon zest
- 5 g Orange zest
- 5 g Salt
Ingredients
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Instructions
- Work/whisk the room temperatured butter in a food processor/electric beater until foamy/creamy
- Add all ingredients and mix thoroughly until all is completely combined
- Spread the butter on silicone paper and roll to form a long sausage. Twist ends to seal
- Fridge until firm
Recipe Notes
The butter can be stored, airtight, in a fridge for several weeks or in the freezer for several months.
If fresh herbs are unavailable, use dried herbs at reduced amounts by roughly 1/2. Butter with dried herbs sustains for a longer time.
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