Anchovy Butter
Ingredients
Directions
Prepare
Wash the anchovies thoroughly, then bone and dry them.
Make the butter
Pound the anchovies in a mortar to a paste.
Gradually mix the butter with the anchovy paste.
Rub the mixture through a sieve.
Store
Store in small pots, excluding air with a bladder to prevent spoilage.
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, savoury flavour that defines the butter.
- Fresh butter
- Carries the anchovy paste and gives the spread a smooth, rich texture.
The step that matters
Rubbing the mixture through a sieve. Pressing the paste through a sieve breaks up remaining fibres and lumps, so the butter spreads evenly and feels smooth rather than grainy.
“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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