Anchovy Butter
Ingredients
Directions
Prepare the anchovies
Wash the anchovies thoroughly to remove any slime.
Remove the bones and fins from the anchovies.
Make the butter
Pound the anchovy meat with the butter until well combined.
Rub the mixture through a fine sieve into a clean container.
Cover the container well and store the anchovy butter for later use.
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 flavor that defines the butter.
- Butter
- Carries the anchovy flavor and gives the spread a smooth, rich texture.
The step that matters
Rubbing the mixture through a fine sieve. Pounding alone leaves fibers and small bony bits in the paste. Pressing it through a fine sieve breaks up the remaining pieces and makes the butter smooth and even in 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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