Yield: 6 to 8 servings or 2/3 cup
1, 2 ounce tin anchovy fillets or paste
½ cup unsalted butter ( 1 stick) melted
½ teaspoon Worcestershire Sauce
Several grinds of black pepper (1/8 teaspoon)
- 1. Combine all in a small bowl, mixing until well blended. Garnish with a few sprinkles of pure mild chile.