Ingredients
Equipment
Method
Step-by-Step Instructions
- In a dry skillet over medium heat, add the ground mace, ginger, cinnamon, and white pepper. Toast these spices for about 1 minute until aromatic.

- Pour in the vegetable oil while stirring to form a smooth paste. Remove from heat and cool slightly.

- Add the unsalted butter to the cooled spice paste, allowing to melt over low heat. Stir until fully integrated.

- In a mini food processor, combine the drained anchovies and capers with lemon zest and juice. Blitz until smooth.

- Pour the anchovy mixture into the skillet with butter and spice paste. Stir until well combined.

- Spoon the relish into sterilized jars, minimize air pockets, cover and refrigerate for at least one hour.

Nutrition
Notes
For best results, use a mini food processor for a smooth texture. Adjust spices to taste and consider adding fresh herbs for variety.
