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Anchovy Compound Butter

3 anchovy fillets, diced
1 Tablespoon freshly cracked black pepper
1/2 cup (1 stick) unsalted butter

Add all ingredients to the food processor and process until ingredients are fully incorporated. Form the butter mixture into a log, wrap in plastic wrap and refrigerate for at least 20 minutes until firm enough to slice. Store for up to 6 months in freezer, using as needed.

***Suggested uses include, sauteing chard or other greens in a ratio of 6 tablespoons of compound butter per pound of fresh greens. Also delicious when used to finish a steak by topping with a slice of compound butter.

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Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.