Anchovy Butter
Ingredients
Directions
Prepare the anchovies
Wash the anchovies thoroughly, then bone and dry them.
Pound the anchovies in a mortar to a paste.
Make the butter
Gradually mix the butter with the anchovy paste.
Rub the mixture through a sieve.
Store
Store in small pots, ensuring to exclude air with a bladder to prevent spoilage.
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 the spread its smooth, rich body.
The step that matters
Rub the mixture through a sieve. Pushing the mixture through a sieve breaks down any remaining fibres and lumps, giving a smooth, even texture. Skipping this leaves the spread grainy and uneven in the mouth.
“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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