Anchovy Butter
Ingredients
Directions
Remove the bones from the anchovies and wash the fillets.
Dry the fillets on a cloth.
Pound the fillets well in a mortar.
Add the fresh butter and mix well together.
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 a salty, savory flavor that defines the butter.
- Fresh butter
- Carries the anchovy flavor and gives the spread a smooth, rich texture.
The step that matters
Pound the fillets well in a mortar. Thorough pounding breaks the anchovy flesh into a fine paste, so it blends evenly into the butter instead of leaving dense, salty lumps.
“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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