Anchovy Butter
Ingredients
Directions
Prepare
Wash the anchovies in cold water and dry them thoroughly.
Remove the fillets from the bones.
Make the butter
Pound the fillets smoothly with the butter.
Rub the mixture through a fine sieve and set aside.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Anchovies
- Provide the salty, savory umami flavor that defines the butter.
- Butter
- Carries the anchovy flavor and gives the spread a smooth, rich texture.
The step that matters
Pound the fillets smoothly with the butter. Pounding breaks the anchovy fillets into fine particles and blends them evenly into the fat. Any remaining lumps spoil the smooth texture, which is why the mixture is then pushed through a fine sieve.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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