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Spices/Sauces/Rubs | |
| stick butter divided into 2 tablespoons pieces and bought to room temperature 2 marinated canned white anchovies � cup of brine-packed capers (not salt-packed). scant � cup of tomato paste 1 tablespoon of balsamic vinegar | |
| Melt 2 tablespoons of your butter. Add anchovies and capers with brine. Saut�, you want the anchovies to start to brown and the capers to become fragrant. Add tomato paste and cook over a low heat for about 15 minutes. Take the mixture off the heat and let it cool. Pour it over the rest of your room-temperature butter, along with balsamic vinegar and mix until combined | |
Unrated | |
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