Ingredients

125g unsalted butter, room temperature

2 anchovy fillets in olive oil (Ortiz are my favourite)

1/2 garlic clove, sliced

1 tbsp non-pareille capers, finely chopped

1/2 shallot, finely chopped

1 tbsp tomato ketchup

1 tbsp Dijon mustard

3 dashes of Worcestershire sauce

Zest of 1/2 lemon and a squeeze of juice

10 g parsley, leaves picked and chopped

3 tarragon sprigs, leaves chopped

1/4 tsp ground black pepper

¼ tsp hot paprika

¼ tsp curry powder

Method

1. Mash the anchovies and garlic to a paste.

2. Mix all the ingredients together and store in the fridge until ready to use.