This is the best ever sauce for using over BBQ meat or any roast
250g salted butter
6 anchovy fillets
1 heaped teaspoon capers
8 finely chopped twigs of rosemary
Melt butter till just warm and add the juice of 1 lemon and the rest of the ingredients and mix well.
Test as it should have a tang of the lemon but not be oily.
Emulsify all very well till a thickish sauce.
If required add more lemon juice to get the correct consistency and tang.
Warm-up just before serving.
Prepared, tried, and tested by Corné Liebenberg