Anchovy Butter
Ingredients
Directions
Remove the bones from the anchovies and wash the fillets.
Dry the fillets on a cloth and pound them 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, savoury depth that defines the butter's flavour.
- Fresh butter
- Carries the anchovy flavour and gives the mixture a smooth, spreadable texture.
The step that matters
Drying the fillets before pounding. Washed fillets hold surface moisture; drying them first keeps the mixture from becoming watery and helps the paste blend smoothly into 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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