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gentlemans relish on toast with jar behind

Gentleman's Relish

Karon Grieve
A very traditional anchovy butter spread that is wonderful on toast and great for cooking too
4.93 from 26 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course appetisers
Cuisine British
Servings 20 servings
Calories 50 kcal

Equipment

  • small pan, mini food processor

Ingredients
 

  • 100 g unsalted butter
  • 1/2 tsp ground mace
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground white pepper
  • 1/2 tsp vegetable oil
  • 100 g anchovies drained
  • 2 tsp capers drained
  • 1 lemon (zest and juice)
Metric - US Customary

Instructions
 

  • Heat the spices in a dry pan for about 1 minute then remove from heat and add the vegetable oil to bring the spices together as a little paste
  • Add butter to the pan and let it melt into the spice paste and stir to combine
  • blitz the anchovies and capers in mini food processor along with the lemon juice and zest and add mixture to the pan with butter and spices and mix thoroughly
  • spoon into either one sterilised jar or two smaller jars
  • Put the jars in the fridge to set up. There will be a coating of butter on top once it sets, use a small spoon to stir this back through the spread.
  • This gentleman's relish will keep in the fridge for up to 2 months

Video

Notes

You can use a mortar and pestle to grind up the anchovies and capers if you don't have a food processor, or just mince them as small as possible with a small sharp knife.
I got 2 x 150g jars from this recipe and worked out the calories as there being 20 servings altogether from the jars. I use about 1 tbsp as a serving of Gentleman's Relish.
This will keep in the fridge for up to a month once opened and will store in freezer for up to 3 months.

Nutrition

Calories: 50kcalCarbohydrates: 1gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 190mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 125IUVitamin C: 3mgCalcium: 14mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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