Morton's Garlic Butter

From Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody.

Makes about 2-1⁄2 cups

Our garlic butter is a little more involved than some, but it’s absolutely sublime. It’s so nicely seasoned that you can add it to plain vegetables, potatoes, pasta, or rice and not have any need for another seasoning. We love it with mushrooms. Try it with our mashed potatoes, and presto! Garlic mashed potatoes. You can make a lot at once—you could easily double this recipe—and keep it in the freezer for a month or two. Knowing it’s right there makes home cooking so much easier. Don’t be put off by the anchovies; they simply provide a depth of saltiness you can’t get any other way.

2 tablespoons plus 1 teaspoon chopped garlic
2 tablespoons chopped peeled shallots
1⁄2 tablespoon rinsed, drained, and chopped anchovies (3 to 4 fillets)
1⁄2 bunch curly-leaf parsley, stems removed and discarded, chopped (about 1 cup)
1-3⁄4 cups (31⁄2 sticks) unsalted butter, softened
1⁄2 tablespoon Pernod liqueur
2 teaspoons coarse salt
1 teaspoon freshly ground white pepper

1. In the bowl of a food processor fitted with a metal blade, pulse the garlic, shallots, anchovies, and parsley until finely chopped.

2. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter for 1 minute. Scrape the garlic mixture into the butter and beat for another minute or so until thoroughly mixed. Reduce the speed to low. Add the Pernod, salt, and pepper and beat to mix. Increase the speed to high and mix for 2 minutes, or until the butter is smooth, fluffy, and light. Scrape down the sides of the bowl with a rubber spatula. Mix the butter mixture for 2 more minutes at high speed.

3. Use immediately or transfer to an airtight container. Refrigerate for up to 5 days, or wrap well and freeze for up to 2 months.