This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter.
'Compound Butters' on Serious Eats
While these rolls are closer to a biscuit, they come together quickly with very few ingredients—and in the spirit of a speedy brunch with what's on hand I thought they would be perfect paired with a few colorful compound butters. Compound butters are delicious spread on some bread, but can be used in any place where butter is called for, and are especially good in the summer during fresh corn season.
Ramps are only in season for about a month or two, but there are a few ways to preserve them so you can enjoy their flavor all year long. My favorite long-term preservation technique is making ramp compound butter and storing it in the freezer.
Christmas Eve this year is the Feast of the Two Fishes. We are doing my linguine with clams, hot chiles, and pancetta, but I'm subbing my dad's "mole" salami for pancetta to give it a deeper spice component. The main...