Anchovy Butter or Paste
Ingredients
Directions
Prepare the anchovies
Wash the anchovies thoroughly.
Remove the bones and dry them.
Pound the anchovies in a mortar to a paste.
Make the butter
Gradually mix in the butter.
Rub the mixture through a sieve.
Store in small pots, ensuring to exclude air with a bladder.
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 flavor that defines the butter.
- Butter
- Carries the anchovy paste, giving a smooth, spreadable texture and rich fat.
The step that matters
Rub the mixture through a sieve. Pressing the paste through a sieve breaks down any remaining fibers and lumps, producing a smooth, even texture. Skipping it leaves a grainy spread.
“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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