- 100g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 20g salted anchovies, chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 400ml beef stock (the best quality you can get)
- 20ml sherry vinegar
Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.
Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.