Anchovies, Potted, or Anchovy Butter
Ingredients
Directions
Prepare the anchovies
Wash the anchovies thoroughly, then bone and dry them.
Pound the anchovies in a mortar to a paste.
Make the butter
Gradually mix the butter with the anchovy paste.
Pass the mixture through a sieve.
Store
Store in small pots, removing air with a bladder to prevent discoloration.
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.
- Butter
- Carries the anchovy paste, giving a smooth, spreadable texture and rich fat.
The step that matters
Removing air when storing. Air exposure causes the surface to oxidise and discolour. Pressing out air before sealing the pots limits contact with oxygen, helping the butter keep its colour.
“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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