Caesar Salad Butter

Caesar Salad Butter

Author: 
Tested by the Plugra Culinary Institute
Prep Time: 
15 minutes
Yield: 
32 servings
Ingredients: 

1 pound Plugrá® European-Style Butter, unsalted, softened
2 anchovy fillets, flat, rinsed, drained
1 teaspoon garlic, finely chopped
2 teaspoons sherry vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, fresh
1/4 teaspoon dry mustard

Directions: 

1. Whip Plugrá Butter until smooth and light.
2. In a medium bowl, mash anchovies with garlic until well blended. Add all ingredients to butter and mix until well combined.
3. Shape into two logs of equal size using parchment or wax paper. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.