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Thread: Anchovy, Caper, Pinenut Butter on Baguett?

  1. #1
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    Anchovy, Caper, Pinenut Butter on Baguett?

    Wondering what you guys thins about this, I am making some baguett and wanted to make a butter for it. Recomendations?

    steve

  2. #2
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    well I am commited, anchovy, caper, lemon, pepper

  3. #3
    Senior Member Anton's Avatar
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    Avocado instead of butter, anchovy, caper, lemon, salt&pepper, chilli flakes

  4. #4

    ecchef's Avatar
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    Sea urchin (uni) butter is one of my favorites. What style of dough did you use?
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  5. #5
    Senior Member Geo87's Avatar
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    Why not try cafe de Paris butter? It's usually served with beef but I like it on bread.
    The original recipe is something of a holy grail for cooks. There are plenty of attempts though.

    Try this one :
    3 tsp olive oil
    ¼ small brown onion, finely diced
    10g Indian style curry powder
    125g unsalted butter, softened
    1 small handful parsley leaves
    1 clove garlic, crushed
    Juice of ½ lemon
    2 tsp Worcestershire sauce
    3 anchovy fillets
    ½ tsp baby capers, rinsed
    ½ tsp sea salt
    1 tsp ground pepper
    1 small handful basil leaves
    1 small handful thyme sprigs, leaves only
    ½ tsp ground ginger
    1 egg yolk

    Method: sweat the onion with the oil and curry power then transfer to food processor, add all ingredients and blend. Roll the butter in cling film into a log and set in fridge.

  6. #6
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    wel I tried to make baguet and I failed badly!

  7. #7
    Senior Member Mrmnms's Avatar
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    Spiedini alla Romana

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