Similar to the Niçoise flavour, this butter holds its roots in the southern coastal regions of France, although some may say a melted tapas version from the Basque regions of Northern Spain is its true
historical starting point.
Regardless of who believes they created it first, it is a wonderful combination of anchovy, Dijon mustard, capers and lemon, which historically is used as a classic accompaniment to steak and grilled fish.
Although in times gone past it was traditionally served during the early summer months, due to the harvest of fish being at the same time, it can be served with all forms of seasonal dishes...ensuring all-year- round enjoyment.
Ideal for
- All forms of meat and fish
- Shellfish
- Pizzas
- Paella
- Potatoes
- Vegetables
- Canapés
- Stews
- Broths and fish soups
- Sauces
- Bruschettas
- Pasta
- Savoury crumbles and breaded fishcakes as well as using to bolster North African and Mediterranean recipes
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a wonderful combination of anchovy, Dijon mustard, capers and lemon, makes it a classic accompaniment to steak and grilled fish. read more