Anchovy Butter
Ingredients
Directions
Prepare the anchovies
Remove the bones from the anchovies and wash the flesh well.
Pound the anchovies in a mortar until very fine.
Strain the mixture through a fine sieve.
Make the butter
Mix the strained anchovies with the same quantity of butter until well combined.
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, savoury flavour that defines the butter.
- Butter
- Carries the anchovy flavour and gives the mixture a smooth, spreadable texture.
The step that matters
Pounding and sieving the anchovies. Pounding until very fine and straining removes fibrous texture, so the anchovy blends evenly into the butter instead of leaving lumps or stringy bits.
“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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