Name: Anchovy Butter
Ingredients: ½ pound anchovies; ¼ pound butter; a pinch of cayenne

Anchovy Butter

Ingredients

½ pound anchovies
¼ pound butter
a pinch of cayenne

Directions

Pound the anchovies and butter together to form a paste.
Add a pinch of cayenne for extra flavor.
Store in small, tightly covered pots to keep fresh.

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

What each ingredient does

Anchovies: Provide the salty, savory backbone of the butter.
Butter: Binds the anchovies into a smooth, spreadable paste and carries their flavor.

“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.