Source: Reed Hearon, chef/owner of Rose Pistola – San Francisco, California
Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or sauteed meats, or spread on bread before toasting in the oven or grilling.
3 canned anchovy fillets, drained
2 small garlic cloves
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup (1 stick) unsalted butter at room temperature
1/2 bunch chives, minced
Use a mortar and pestle to pound together the anchovy, garlic, lemon zest, salt and pepper. When smooth, transfer to a small bowl and stir in the softened butter and chives. Form into a log and refrigerate or freeze until firm.
Yields 1/2 cup.