Garlic Butter:
For 500g softened butter, mix together thoroughly with 100g peeled and very finely pounded garlic.
Anchovy Butter:
For 500g softened butter, mix together with 200g anchovy fillets (drained and finely pounded).
Parsley & Shallot Butter:
For 500g of softened butter, mix together with 50g finely chopped shallot, 10g of minced garlic, 20g finely chopped parsley, and salt and pepper to taste.
How to Clarified Butter:
Place the required amount of butter in a pan and allow to melt in a bain-marie of hot water. When the butter is clear, skim the surface and decant the butter carefully into a clean container leaving any liquid or sediment behind.
