Ingredients
2 tbsp ketchup
1 tsp Dijon mustard
1/2 tsp chopped capers
1 shallot, finely chopped
1 tsp snipped chives
1 tsp chopped tarragon
2 anchovy fillets, rinsed and chopped
1 tsp Cognac
1 tsp Madeira
1 tsp Worcestershire sauce
pinch of paprika
10 tbsp unsalted butter, softened
Preparation
Place all the ingredients, except the paprika and butter, in a bowl and mix together well. Season with the paprika, and some salt and pepper. Let stand for 24 hours in a warm place so the flavors can infuse. Using a wooden spoon, beat the infused mixture into the softened butter. Roll the butter in wax or parchment paper into a sausage shape, secure the ends, and chill until required. To serve, place a slice of the butter on the meat or fish. The butter will slowly melt over the food and add a wonderful flavor.
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