Bagna Cauda Butter

Directions

1. 1
   Heat the olive oil in a small saucepan over low heat.
2. 2
   When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring, until the garlic becomes toasty brown and the anchovies dissolve, about 10 minutes.
3. 3
   Let cool completely.
4. 4
   Process the butter in a food processor until smooth and creamy.
5. 5
   Add the cooled garlic-anchovy mixture and a pinch of salt.
6. 6
   Process until well blended.
7. 7
   Taste and add more salt if needed.
8. 8
   Transfer to a bowl and stir in the parsley.
9. 9
   Refrigerate until firm enough to shape into a log.
10. 10
    Put an 18-inch sheet of aluminum foil on your work surface.
11. 11
    Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter.
12. 12
    Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.
13. 13
    Refrigerate for up to 1 week, or freeze for up to 6 months.