Anchovy & Paprika Butter
Compound butter is possibly one of the easiest things you will make!
Servings 8 people
Calories 22kcal
Ingredients
- 100 g butter softened
- 8 anchovies chopped finely
- 2 garlic cloves crushed
- 2 tbsp parsley chopped
- 2 tbsp lemon
- 1 tsp sweet or smoked paprika
Instructions
- Mix all the ingredients together - couldn't be any easier
- If you are feeling extra fancy then you can roll it in cling wrap and leave in the fridge to cool/harden. Otherwise, just leave it in a bowl like photo above.
Notes
Essential Tools
- mixing bowl
- chopping board
- measuring spoons
- mixing spoon
- clingfilm - not essential unless you are sexying it up
Tips/Tricks
- try and let the butter soften naturally out of the fridge and not using the microwave. This means the butter will be soft throughout
- when making this don't forget to taste and adjust accordingly. If you don't want it to be so salty start with 4 anchovies, taste it and add more. Remember it's easy to add more but hard to take it out
- compound butter will keep fresh in the fridge for 5-7 days depending upon the ingredients you use. For example, if you put crab into it, it will only last 2-3 days. So just be aware of the usual expected shelf like of whatever you decide to add to it
Nutrition
Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 90mg | Fiber: 1g | Vitamin A: 220IU | Vitamin C: 3.5mg | Calcium: 13mg | Iron: 0.5mg