To make 1 1/4 cups of anchovy butter, process eight fillets of anchovies with the juice of 1 lemon in a food processor* until all the liquid has been incorporated. Add 1 cup softened unsalted butter. Process until smooth, scraping down as necessary, to form a smooth paste. Pack into a small crock, and refrigerate for at least 1 hour before using.
*or in a mortar
Optional: 1 Tablespoon chopped fresh parsley
Anchovy Butter recipe adapted from the Nero Wolfe Cookbook
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