Anchovy Butter
Ingredients
Directions
Prepare
Clean and scrape the anchovies, removing the bones.
Pound the anchovies in a mortar.
Make the butter
Add the same quantity of fresh butter to the anchovies.
Pass the mixture through a fine sieve.
Store for later use.
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.
- Fresh butter
- Carries the anchovy flavor and gives the mixture a smooth, spreadable texture.
The step that matters
Pass the mixture through a fine sieve. Sieving removes remaining fibers and small bone fragments so the butter spreads smoothly and no sharp bits are left behind.
“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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