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Friday, 14 December 2007

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Christine

Can you possibly be more specific with the amounts of butter and anchovies you used? Or just the proportions of the two would be helpful. Am very much enjoying your blog!

The Greasy Spoon

Christine

Thanks for your comment. The fun thing with this sort of recipe, is that it's totally up to the person making it. It all depends on how salty you want it to be. In my case, I would probably mash in about six small anchovies to a packet of butter. Experiment, and you should get it right the second or third attempt.

joy

I heat this butter/anchovy sauce over low heat and then pour over cooked fish (if you don't have unsalted butter you can use 1/2 olive oil) and it is SO good with chopped parsley and a little garlic mixed in as well.

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