Ingredients
1/4 cup olive oil
1/4 chopped garlic
2 tbsp finely minced anchovies
1 cup unsalted butter
sea/grey salt
1 tbpn minced italian parsely
Preparation
Heat olive oil in small pan, add garlic and anchovies; cook slowly until anchovies desolve - about 10 minutes. Process butter in blender until smooth, add cooled garlic/anchovie mixture. When mixed form in log and refridgerate
