Instructions
- Crush the peppercorns and mash the anchovy finely. Stir both mustards, peppercorns and anchovy together.
- Beat or mash the softened butter into the seasoning until evenly mixed, scraping the bowl as needed. Taste a small amount and add salt gradually.
- Spoon onto parchment and shape into a log, or portion into small molds. Cover and refrigerate until firm.
- Slice or portion while cold. Add a small amount to hot cooked food just before serving; refrigerate the remaining butter.
Notes
One batch starts with 8 oz butter.
Anchovy means this butter is not vegetarian.
Use less salt if your butter is salted.
