Anchovy Butter
Ingredients
Directions
Prepare
Remove the flesh from the anchovies, discarding the bones and fins.
Pound the anchovy flesh as fine as possible.
Make the butter
Mix the pounded anchovies with an equal weight of fresh butter until well combined.
Serve
Serve on dry toast or use as a sauce for other dishes.
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 flesh, giving the spread a smooth, rich texture and fat.
The step that matters
Pound the anchovy flesh as fine as possible. Fine pounding breaks the flesh into a smooth paste that blends evenly into the butter. Coarse pieces stay chewy and make the spread uneven in flavour and texture.
“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.
More anchovy butter recipes
You might also like
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.