The basis of anchovy butter is butter that
mixed with mashed anchovies through a sieve and citric acid,
dissolved in water. Oil from these products were mixed well,
cooled in water and stored in a cool place. Anchovy butter is added
with fish dishes and spread on bread for making sandwiches
the fish. It gives dishes and sandwiches ostrosoleny taste and cpetsifichesky
the smell of anchovies, but also increases their calorie content.
For the manufacture of 1 kg of anchovy butter to (g) of butter
840, 160 anchovies, citric acid 2.