Parsley fresh, chopped
Butter room temperature
Mash anchovy fillets with cognac in a mortar until all the cognac has been incorporated. You can substitute lemon juice for the cognac.
Mix in the chopped fresh parsley. Add the anchovy mixture to the butter and beat well to form a smooth paste.
Pack into a small glass container and refrigerate for at least 1 hour before using.
Keldon C. | December 1st, 2021