Anchovy Butter
Ingredients
Directions
Prepare
Wash the anchovies in cold water and dry them thoroughly.
Remove the fillets from the bones.
Make the butter
Pound the fillets smoothly with the butter.
Rub the mixture through a fine sieve and set aside.
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 main savoury, salty flavour and the fish character of the butter.
- Butter
- Carries the anchovy flavour and gives the spread a smooth, rich, spreadable texture.
The step that matters
Pound the fillets smoothly with the butter. Anchovy fibres stay coarse unless broken down fully against the fat. Thorough pounding gives an even paste, and sieving removes remaining fibres for a smooth 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.
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