Ingredients
- 4 drops pepper sherry
- 1/4 anchovy paste
- 325 gr cubed
- 55 gr cubed firm fat from (cooked)
- 7 ml horseradish mustard
- 1 ml wine vinegar (white)
- 1 gr garlic (finely minced)
overnight or longer to let the falvors mingle. The spread will keep for up to 2 weeks. Makes about 1.5 cups
