Anchovy Better
Ingredients
Directions
Prepare
Wash the anchovies carefully and remove the bones.
Dry the anchovies and pound them in a mortar until they form a paste.
Make the butter
Mix the anchovy paste with double the quantity of fresh butter.
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.
- Fresh butter
- Carries the anchovy paste, giving a smooth, spreadable texture and rich mouthfeel.
The step that matters
Pounding the anchovies into a paste. Anchovies must be dry and thoroughly broken down; moisture or coarse pieces leave the butter watery or gritty and spread the flavour unevenly through the fat.
“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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