Anchovy Butter Recipe

Anchovy Butter

1. 1

   Soften butter

   Remove 1 cup unsalted butter from the refrigerator and let sit at room temperature for about 30–45 minutes, until very soft but still cool. If short on time, cut butter into 1/2-inch cubes to speed softening.

2. 2

   Prepare anchovies and aromatics

   Drain 6 anchovy fillets and place them on a cutting board. Finely chop the fillets into a paste using a sharp knife; sprinkle a pinch of salt only if necessary (anchovies are salty). Mince 1 garlic clove very fine or grate it on a microplane to avoid big chunks. Finely chop 2 tablespoons fresh parsley and roughly chop 1 teaspoon rinsed capers. Zest 1 teaspoon lemon zest and measure 1 tablespoon fresh lemon juice.

3. 3

   Combine ingredients

   In a medium mixing bowl, add the softened butter. Add the chopped anchovies, minced garlic, chopped parsley, chopped capers, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon freshly ground black pepper. If you prefer a silkier texture, add 1 teaspoon extra-virgin olive oil and 1 teaspoon cold water or ice.

4. 4

   Mash and emulsify

   Using a fork, small spatula, or an electric hand mixer on low, mash and beat the mixture until fully combined and smooth. Scrape the sides of the bowl and continue mixing for 1–2 minutes until the anchovies are fully dispersed and the butter is uniform in color. Taste and adjust seasoning: add a little more lemon juice or black pepper if needed. Avoid adding salt unless required.

5. 5

   Shape and chill

   Spoon the anchovy butter onto a sheet of plastic wrap or parchment, form into a log approximately 1–1.5 inches in diameter, and roll tightly to seal. Twist the ends to compact. Alternatively, transfer to a small jar for immediate use. Refrigerate for at least 1 hour to firm up and allow flavors to meld. For faster chilling, place in the freezer for 15–20 minutes, then transfer to the refrigerator.

6. 6

   Serve and store

   Slice the chilled log into rounds to serve on grilled steak, roasted vegetables, warm bread, baked potatoes, or fish. Anchovy butter keeps in the refrigerator for up to 2 weeks in an airtight container or wrapped. For longer storage, freeze up to 3 months — thaw in the refrigerator before using.