Ingredients
- 4 drops pepper sherry
- 1/4 anchovy paste
- 1 1/2 c cubed
- 1/4 c cubed firm fat from (cooked)
- 1 1/2 ts horseradish mustard
- 2 pinch wine vinegar (white)
- 1/8 pinch garlic (finely minced)
overnight or longer to let the falvors mingle. The spread will keep for up to 2 weeks. Makes about 1 1/2 cups
