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Directions for Making Anchovy Butter

Anchovy butter is a savory spread made from anchovy essence, butter, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Anchovy and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 3,697 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Directions for Making Anchovy Butter

Ingredients

Directions

Make the butter

  1. In a bowl, combine Anchovy Essence and fresh butter.

  2. Add lemon juice and mix thoroughly until well combined.

Serve

  1. Serve with grilled beef, steaks, or grilled fish.

  2. For hors-d'oeuvre, mix with chopped hard-boiled eggs and serve on toast or in sandwiches.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Anchovy essence
Provides the concentrated salty, savory anchovy flavor that defines the butter.
Fresh butter
Carries the anchovy flavor and gives the spread a rich, creamy texture.
Lemon juice
Adds acidity that brightens the butter and balances its richness.

“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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