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Beurre D'anchois

A spread made by blending anchovies with butter, lemon juice, and optional anchovy paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and anchovy are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 3,697 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Beurre D'anchois

Ingredients

Directions

Prepare

  1. Wash the anchovies, scrape them, and remove the bones.

Make the anchovy butter

  1. Pound the anchovies in a mortar with the butter.

  2. Add the lemon juice.

  3. Rub the mixture through a sieve.

  4. If using anchovy paste, work it into the butter.

  5. Add lemon juice.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Lemon + anchovytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Anchovies
Provide the salty, savoury anchovy flavour that defines the butter.
Butter
Carries the anchovy flavour and gives the spread a rich, smooth body.
Lemon juice
Adds acidity that brightens the rich butter and balances the saltiness.
Anchovy paste
Concentrates anchovy flavour and savouriness in the butter.

“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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