Café de Point Butter

Ingredients

• 1kg lightly salted butter - creamed separately
• 20g Dijon mustard
• 1 tbs Madeira
• 1 tbs brandy
• 1 tbs each of fresh parsley, chives & tarragon - finely chopped
• ½ tbs coriander - finely chopped
• Juice 1 lemon
• Zest 1 lemon
• Splash of Worcester sauce
• 8 anchovy fillets (optional)
• 10g salt and 5g white pepper

Method

Combine thoroughly, mould into logs and wrap in foil. Deep freeze until needed. Delicious on your favourite steak.