Basque Butter

On a trip to the South of France a few years ago, I picked up a Basque cookbook. The tastes are magical, especially a recipe I found for "beef with anchovy butter." Being from New Mexico, my husband modified the recipe a bit and came up with something I can't get enough of... in fact, I tend to eat about equal parts butter to bites of steak...

Serves 2+ (or just me)
Serve as a side to steak (or poultry... or bread... or anything you can imagine)

Ingredients

• 1 stick unsalted butter
• 1/2 tin or jar of anchovies in oil
• 1/2 tsp garlic powder
• 3 large sprigs fresh rosemary
• 3 T New Mexican red chili powder

Ready...go

Strip the rosemary leaves from the stem. Drain the oil from the anchovies. Put everything into a food processor and whiz it up until creamy. Ready to eat.

Can be refrigerated in an airtight container for at least a week.

The smell and the taste are... unbelievably good. And addictive. New Mexican red chili powder is not hot, like chili flakes. Instead, it will provide a unique and wonderful pepper taste. The rosemary brings an amazing aroma, and the anchovies provide the seasoning and a richer flavor to the whole thing.

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