anchovy butter

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butter blended with mashed anchovies

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It was time to baste the chicken in more anchovy butter. I'd never cooked with anchovies at home before.
For the anchovy butter, melt the butter in a small frying pan over medium-low heat, then add the garlic and fry to soften for a few minutes (being careful not to burn it).
Remove pan from oven and add remaining anchovy butter to pan to melt.
Sample offerings include "Grilled Asparagus + Sliced Potato Salad with Anchovy Butter", "Lentis with Turkey Sausage + Fried Sage", "Spicy Mussel Soup", and much more.
1 to make the anchovy butter, blend all the ingredients with 1 tsp water in a small food processor until smooth (pass through a drum sieve if you want a finer finish).
George Calombaris was in an Atlantis restaurant kitchen, making smoked salmon and anchovy butter terrines, helped by Julia Taylor, the runner-up of this season's Masterchef Australia, of which Calombaris is the stern host.
Dishes of gorgeous macaroni cheese, triple cooked chips and buttered spring greens were side-dish delights along with a pot of anchovy butter. We all agreed; one of the best meals we'd ever had.
For the anchovy butter: In food processor fitted with a
Menu includes Radishes With Creamy Anchovy Butter; Ricotta Gnocchi With Wild Mushrooms, Asparagus and Sage Brown Butter; Devil's Chicken Thighs with Braised Leeks and Dijon Mustard; and Crme Friche Panna Cotta With Strawberry-Rhubarb Compote.
Plaice with rosemary and anchovy butter Ingredients - Serves four Four plaice, each weighing approximately 350g (14 oz) on the bone, whole or filleted as desired 200g (6oz) butter, softened Half teaspoon sea salt Two tablespoons anchovies in oil, chopped One teaspoon fresh rosemary, finely chopped One tablespoon brandy Juice of half a lemon A little olive oil, salt and pepper to grill MethodPound butter with salt, anchovies, rosemary, lemon juice and brandy.
The snacks are approachable, welcoming alternatives to the more esoteric offerings on partner and executive chef Chris Pandel's menu, which includes dishes such as Braised Goat Ragu, Nicoise Olives, Papardelle, $11 and Grilled Head-on Prawns with Anchovy Butter, $16.
Herb butter and anchovy butter can be forms of compound butter.
Prepare the rosemary and anchovy butter - in a small bowl mix all the ingredients together and set aside.
Grilled lamb cutlets and kidneys take to a smear of anchovy butter like sausage to mustard.