Ingredients
| 500g butter, softened | |
| 30g tomato sauce (ketchup) | |
| 15g dijon mustard | |
| 15g capers, rinsed and squeezed dry | |
| 1 large golden shallot, finely diced | |
| 25g flat-leafed (Italian) parsley, finely chopped | |
| 25g chives, snipped | |
| pinch of dried marjoram | |
| 5g thyme leaves | |
| 5g tarragon leaves, finely chopped | |
| 1 garlic clove, very finely chopped | |
| 4 anchovy fillets, finely chopped | |
| 1 tablespoon brandy | |
| 1 tablespoon Madeira | |
| 1 tablespoon Worcestershire sauce | |
| ½ teaspoon paprika | |
| 8 white peppercorns, ground | |
| zest and juice of ½ lemon | |
| zest of ¼ orange | |
| 2 teaspoons salt |
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Instructions
| 1. | Add all the ingredients to the bowl of a stand mixer fitted with the paddle attachment and mix on a medium speed for about 5 minutes, scraping the side of the bowl with a spatula, until fully incorporated. |
| 2. | Turn out onto a large sheet of baking paper and roll into a log. |
| 3. | Twist the ends to close and refrigerate until set, about 2–3 hours. |
| 4. | Store any excess butter in the freezer for another day. |
This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.