Beurre d’Anchois

This is a traditional Niçois recipe for a sauce that is spread on grilled fish, such as red mullet and bass, or on broiled meat. It keeps well, refrigerated or frozen, and can transform a last-minute hamburger or boiled potatoes into a flavorful treat.

This recipe may lack Niçois integrity because it uses butter instead of the always favored olive oil, but it is delicious.