In the book, Savouries Simplifed, Granny Dot refers to this as Green butter. Of course the parsley does make it greenish, but if I called in green anchovy butter, I think no-one would make it! The dominant ingredient is anchovy so Anchovy Butter, it is.
I am loving working my way through these recipes, but my waistline isn’t, hence my running 3 times a week with my dogs to go some way in making up for the sampling!
1/4 lb/113g unsalted butter
A squeeze of lemon juice
1. Following the advice of Granny Dot, I blanched the parsley by pouring very hot water on top of it, or boiling, and leaving it for a few seconds before draining and drying it. This ensured that it was clean and pliable.
2. It is a bit tricky to blend the ingredients together, in my whizzer anyway, unless you make a lot of it at once. It does not take long to chop and mix. So soften the butter, and chop the parsley. If you have a mezzeluna, as in the photograph, this will be effortless. Chop the anchovies with it too and mix it all together then add the lemon juice.