ANCHOVY BUTTER (beurre d’anchois for broiled fish, egg fillings, sandwiches, sauce enrichments)
½ cup butter
2 tablespoons mashed canned anchovies or 1 tablespoon anchovy paste
lemon juice to taste
Optional: 1 to 2 tablespoons minced parsley or minced green herbs
1. Cream butter well. A half-teaspoon at a time, beat in the anchovies or anchovy paste. Season to taste with pepper, drops of lemon juice and optional herbs.
from Julia Child, Mastering the Art of French Cooking, Volume I