Ingredients
- 500g butter, softened
- 30g tomato sauce (ketchup)
- 15g dijon mustard
- 15g capers, rinsed and squeezed dry
- 1 large golden shallot, finely diced
- 25g flat-leafed (Italian) parsley, finely chopped
- 25g chives, snipped
- pinch of dried marjoram
- 5g thyme leaves
- 5g tarragon leaves, finely chopped
- 1 garlic clove, very finely chopped
- 4 anchovy fillets, finely chopped
- 1 tablespoon brandy
- 1 tablespoon Madeira
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
- 8 white peppercorns, ground
- zest and juice of ½ lemon
- zest of ¼ orange
- 2 teaspoons salt
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