Classic Spiede


  • 2 Tbsp. butter
  • 2 cloves garlic, crushed
  • 1/2 Cup brandy
  • X dash worcestershire sauce
  • 1 Tbsp. Dijon type mustard
  • 1/4 cup anchovy butter (see following)
  • 1/2 Lemon (juice o)
  1. Melt the butter in a saucepan. Add the garlic, cook until golden and  the flavour is released. Add the brandy and Worcestershire and  reduce to 1/2 quantity.
  2. Remove from the heat and whip in the  mustard, anchovy butter and lemon juice.
  3. Season with salt and pepper  if desired.


  1. Cream 1 cup sweet butter (unsalted butter) with 3 Tbsps. mashed  anchovy filets.

Note: If salt preserved anchovies are used (as opposed to  oil packed) wash them free of salt before chopping.


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